PB and J sandwich

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I love pb and j sandwiches!! I'm on the quest for the healthiest and best tasting grape jelly and peanut butter. So much of the grape jelly and peanut butter tastes like candy. It's full of high fructose corn syrup and other garbage. What are some grape jellies/preserves/jams and peanut butters that are all natural,no added sugars or corn syrup that can be easily and readily found on every grocery store shelf? I was at heb last night and I saw their Central Market brand organic grape jam that only contained organic cane sugar. And then there was Polaner's sugar free grape jam (that actually looked good color wise through the jar) and gets 5 star reviews for taste.

What do you all recommend?
 
Originally Posted By: Billbert
I can't help you on the jelly/jam, wife makes em at home


My dad had a customer (maybe early 1980s) that would always bring him homemade grape jelly and it was addicting!!
 
Are sugar free jams and jellies like the Polaner's any good? All the organics I saw at heb had "organic cane sugar" listed in the ingredients.
 
Originally Posted By: Drew99GT
Trader Joes makes some darn good organic peanut butter


Same thing with Aldi's, just picked up some yesterday for my mom. Organic peanut butter for $3.49 with two ingredients, organic peanuts and salt. For jam, I get Simply Fruit which I think is made by Smuckers.

Get bread from a local meat market has their own baker. Panera has some good ones as well.
 
PB:
-high-speed Blender
-peanuts (or any nuts; take any woody stuff out (pecans); your teeth will thank you)
-some salt
-some oil
-trow everything in blender's container
-replace cap (unless you want a healthy face mask or re-painting the kitchen)
-push ON control
-stop
-check smoothness/chunkiness/how thick
-adjust if necessary
-pour in a glass jar with a long spoon

Jelly:
-good temp control stove
-thick bottom pot (with a lid, preferably glass for the view)
-wooden spoon (you are cook, right?)
-grapes (preferably from a farm)
-sugar/brown sugar/cane sugar/molasses/honey/your choice sweetener
-some water
-some lemon peel (sacrilege, but that's my taste)
-start the boil and go slow
-when it starts to thickens, stop to let cool just a bit, and transfer trough a colander (to retain grapes skins, seeds, stuff, lemon peel) to second pot.
-get pot on fire again on slow and go until the cool syrup is the consistency you seek.
-I'm a purist so I won't recommend the use of food-grade gelatin, but that would speed the process
-transfer in glass jar when not hot anymore.

Bread:
-good oven
-flour
-salt
-warm milk
-yeast
-mix
-be a man and do the kneading by hand
-let "grow" in a warm place (stove with light on or 100F works too)
-put in pan
-cook as you want
-take out of oven, let rest for 5 minutes under thick towel
-cut thick
-enjoy with PB and Jelly

Now you are in Texas, so here comes YEHAAAAAAAAAA recipe # 2:
-light on grill
-trow a pizza dough on
-when done, break into quarters while hot
-slap PB and J in abundence
-get one live in the chamber for the coyotes and the piggies who knows something good is cooking....
 
Originally Posted By: aquariuscsm
Are sugar free jams and jellies ...

adjust J recipe to just grapes (no sweetener of any kind) and pinch of salt
 
Originally Posted By: pandus13
PB:
-high-speed Blender
-peanuts (or any nuts; take any woody stuff out (pecans); your teeth will thank you)
-some salt
-some oil
-trow everything in blender's container
-replace cap (unless you want a healthy face mask or re-painting the kitchen)
-push ON control
-stop
-check smoothness/chunkiness/how thick
-adjust if necessary
-pour in a glass jar with a long spoon

Jelly:
-good temp control stove
-thick bottom pot (with a lid, preferably glass for the view)
-wooden spoon (you are cook, right?)
-grapes (preferably from a farm)
-sugar/brown sugar/cane sugar/molasses/honey/your choice sweetener
-some water
-some lemon peel (sacrilege, but that's my taste)
-start the boil and go slow
-when it starts to thickens, stop to let cool just a bit, and transfer trough a colander (to retain grapes skins, seeds, stuff, lemon peel) to second pot.
-get pot on fire again on slow and go until the cool syrup is the consistency you seek.
-I'm a purist so I won't recommend the use of food-grade gelatin, but that would speed the process
-transfer in glass jar when not hot anymore.

Bread:
-good oven
-flour
-salt
-warm milk
-yeast
-mix
-be a man and do the kneading by hand
-let "grow" in a warm place (stove with light on or 100F works too)
-put in pan
-cook as you want
-take out of oven, let rest for 5 minutes under thick towel
-cut thick
-enjoy with PB and Jelly

Now you are in Texas, so here comes YEHAAAAAAAAAA recipe # 2:
-light on grill
-trow a pizza dough on
-when done, break into quarters while hot
-slap PB and J in abundence
-get one live in the chamber for the coyotes and the piggies who knows something good is cooking....


That sounds delicious!!
 
Sounds like a ton of work!
smile.gif
 
Originally Posted By: SatinSilver
Sounds like a ton of work!
smile.gif


I forgot something:
You have to make the grill from a 2 car wheels :p
 
I haven't bought jam for over 20 years. I have a raspberry patch that provides me for all the jam I need. I use no pectin; I cook it to consistency and the flavor is quite concentrated. Just raspberries and sugar.
 
Haven't had it in a while, but I recall Smuckers low sugar jelly was made with just sugar--no HFCS. I was rather surprised, as I figured it'd have some artificial sweetner to do the job. Might try looking for that.
 
The bread : the bread machine recipe du jour, the flour is always King Arthur
The peanut butter: Trader Joe's Crunchy with salt
The Jelly: Various marmalades made with various citrus peels
 
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