If it's peanut butter and honey, then the honey goes first!

and then spread that mixture on the bread.

Smear peanut butter on one slice of bread
Glob jelly on a second slice of bread
Schmoosh pb and jelly sides together, pressing firmly

dog gets glob of pb from butter knife tip after smooshing

But I put pb on both slices of bread.

Makes it simpler when you halve the recipe.

You are doing it right.

it is much easier getting jelly off the spoon, than Peanut butter. Unless you want Peanutbutter bits in your jelly Jar... go with what cleans off best.

and the spoon for the jelly. No contamination whatsoever.

two utensils to wash plus the plate when I am done. I live alone, there is no one else washing dishes around here.

Tomorrow I am making 32 PBJ's to get it all over with so I don't have to wash umpteen utensils.

Hubby has kidney disease, and everything that has gone into his mouth for the past three years is weighed, counted, or measured, including the PB and the J, which he has every day (he is limited to 3 oz of meat a day..which he has at dinner..and can't have many other lunch choices either.)

Here's the rub: he gets 1 TBSP and 1 TSP of PB AND 1 TBSP and 1 TSP of jelly on each sandwich. Has to be measured and leveled out.

The %^&* PB is a pain in the butt to get off the measuring spoons....and I wash 8 sets of measuring spoons a day, on average, so that drives me nuts anyway.

So, finally, I decided to just take an hour or so a month, and make a month's worth of sandwiches and freeze them.... so I only wash four implements a month (TBSP, TSP, knife, and a spoon to get the jelly out...he doesn't use jelly actually just whole fruit preserves that comes in tiny expensive jars and is hard to get out near the bottom). Otherwise, I'd be washing 120 implements a month......all with the PB that does NOT want to wash out of the inside of measuring spoons. ( I also pre-prepare as much as possible of his other foods as well, like cooking and freezing rice in 1/2 cup portions, so I don't end up with a sink full of measuring cups in addition to the spoons...)

By the way, I put PB on each side of the bread, as others have mentioned, to keep the jelly from leaking through the bread.

You are supposed to use a spoon for the jelly, and then a knife to spread both.

I use the back of the spoon to somewhat spread the globs of jelly.

PB and J can be so complicated!

Utensils I have to wash, and the plate when I am done. The less to wash the better.

I usually use a paper towel or a dish towel, but of course I'm a towelie.

BTW, I put the jelly on first and then wash the knife before putting on the peanut butter (or better yet, Nutella).

allergic to hazel nuts.

I am down to one spoon. Most of my eating utensils are chopsticks. I am not exactly in the middle class of economics here.

Jelly on one slice of bread. "Wipe" the knife on the other slice, then use the same knife for the peanut butter. And if you're careful to get most of the peanut butter onto the bread, you can use it to cut the sandwich in half.

It's funny how set in our ways we all are about this topic.

There are NO spoons in PB&J!
Small thin bladed spatula.
That's the ONLY way.

Thanks Woodrow the Woodsman!

Just had one the other day. It was the first time in many many years.

If only honey, it goes on first so it has time to both soak in and drip on the plate/cutting board so I don't drip honey all over me

It also depends on which item I get out first. I don't always get everything together before starting.

For the reals.

Ate too much of it when I was kid.

So...I almost never eat PB&J because it's a tedious fucking sammich. When I do...this is how I do it because it's the only way it's worthwhile.

First, I take two pieces of bread and I dip them in an egg-wash, then dredge them in powdered sugar while I melt the butter in a saute pan. When the butter reaches temperature, I fry both slices of bread, flipping once in the middle. Cook through entirely, around 3-4 minutes. Let cool slightly. Next I spread peanut butter on one side of each slice. Place one slice on the plate peanut butter side up. This is the bottom. On the bottom, I next spoon one tbsp. of strawberry preserves and spread it with the back of the spoons to all the edges of the bottom...if it overruns and bloops out onto the plate slightly, that's fine. Then I take the other slice of bread, butter the side that doesn't have peanut butter and place it on top with the peanut butter side facing down, so that both peanut-buttered surfaces are on the inside...this is the top of the sandwich. Sprinkle liberally with powdered sugar over the top, then pour-over maple syrup...always real maple syrup, none of that Aunt Jemima "pancake syrup" crap.

Eat with a knife and fork. Fuck Yeah!

You are a PBJ gourmand! Damn, I am impressed!

No preserves, though.

Last edited Sun Jul 19, 2015, 02:08 AM - Edit history (1)

Like her, I don't want extra dishes to wash. I've not tried it but I think I saw a Peanut Butter Jelly combination offered up in a squirt bottle at my local grocery store. If I was into PBnJs I might try that instead which would cut out the need for any utensils. (For the record, I am quite fond of a German style sandwich made up of Havarti cheese, German sausage sliced thin, Black Forest Ham, German mustard, a tiny bit of horseradish all served up on German rye....which reminds me that I miss Miss Honeychurch).

Use same knife to apply jelly-- traces of PB will not go bad in jelly jar.

Note: the 'Linus and Lucy' version has you spreading PB on one slice of bread, dollop of jelly on same slice, then folding over the bread so the flavor can't escape.

maybe you should repost in GD?

It has to be the honey roast variety, too!

Peanut butter, Jiff creamy or Peter Pan and no jelly or honey. And put it on thick.

I moved to Florida and found Publix grocery stores. Their store brand peanut butter is the best I'e ever had. It's the only store brand of anything that I prefer over a name brand.*



*I'm hoping the new Trader Joe's will give me some more options but I haven't been there yet.


When I was young my grandma would stay with us for the summer. She always made PB&J for my lunches and one day I asked her how come she didn't spread the jelly out to the ends of the bread - she'd spread the PB over the whole slice and then one glop of (Welches Grape) jelly right in the middle.

She said "because the jelly is the best part so you will appreciate it more if you do without and then suddenly bite into it in the middle. It's like a present in the middle of your sandwich."

It's the only way I will have my PB&J.

I'll try Publix. Most of their store brands ARE good.

Then Jelly on the other piece of bread, smaller than the peanut butter, so it would fit in between.

I like the crunch it adds. But they go on last.

I did that a few times, although i rarely eat peanut butter. I don't remember why i tried the Chex Mix on the PB&J, but i don't think i thought of it on my own.

First, plant about an acre of peanuts.
If you don't have access to an acre of fertile ground, why not?

Plant them in early-to-late May.
It wiil take a bit over three months for them to mature.
Plan on harvesting sometime in September.

Let them air dry for a couple of weeks or so, depending on humidity.
When 'ripe' shell the nuts and roast in a 350 oven for 15 - 20 minutes.
When cooled, pop the skins off.
You don't want skins in your PB.
Bitter.

Pop them into a Cuisinart and pulverize.
Add a bit of peanut oil and honey (if you like) for smoother consistency.
Viola!

Peanuts are legumes.
That's why they're called PEAnuts.
They grow underground.
It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

I hope this has settled the question.
Yer welcome.

The worst peanut butter ever already combined with lousy jelly.
Takes all that hard work and pesky methodology out of the equation.