I’m not sure how or why grape became the default. For the longest time, I thought I didn’t like PB&J. But ever since trying it with strawberry instead, I understood the appeal. It’s so much better, and now I find it weird that the combination isn’t more common.
Is grape the default anywhere other than the USA? I don’t think I’ve ever seen grape jam (jelly) for sale in Australia.
Growing up the default was always strawberry.
I only eat bread rarely now. But if I was doing this it would be sour dough, Pics peanut butter and Schwartau Extra sour cherry jam.
No one’s mentioned blackcurrant jam? The absolute best kind of jam for all purposes including PBJ
Never heard of grape jam or ‘jelly’ though. Strawberry or raspberry jam seems to be the most common round here in NZ, and it’s all okay but has nothing on blackcurrant
blackcurrant
I gotta try this.
Have you never heard the difference between jam and jelly? It’s a real distinction. Jelly is basically jam with any pieces of the actual fruit filtered out for a smoother consistency.
Strawberry jelly with cocoa spread is better than strawberry jelly with peanut butter ._.
I was hoping this post would bring new combination ideas. Do you have a particular cocoa spread you like to use?
When it comes to toast I’m not picky, the supermarket’s brand is good enough.
Ahem: grape jelly is the default because it’s cheaper to make and has a stronger flavor, therefore you need less of it as an ingredient. Having said that strawberry jam for the win.
I find marionberry jam to be the superior option along with raspberry, although I agree strawberry is better than grape.
However I have never tried white/gold grape jam (made from green grapes) which I’ve often seen spiced, so I imagine that might have potential.
Okay but what type of peanut butter are we talking about? I dunno about the peeps here but I never got along with anyone who worships smooth pb. Those guys are actually insane.
Smooth on spreads cleanly on toast. Crunchy PB makes it really hard to spread jam or especially jelly on the toast without just dropping giant gobs of it.
Coarse ground peanut butter but not crunchy, with a little salt and honey, plus blackberry or boysenberry preserves is the way. That or a fluffernutter.
Split household of 4 here: Half grape, half strawberry.
Both of those are meh-tier options. You want seedless blackberry or orange marmalade.
those are for special occasions
unsweetened peanut butter with honey is better than both tho
Natural peanut butter with no sugar added raspberry preserves, on multi grain bread
My local co op has a machine where it grinds fresh peanuts, $2.99 a pound. Its fire. My husband loves it, my son not so much but he’s gettig used to it.
Every jam or jelly I’ve tried works. Strawberry and blackberry are my favorites.
I canned some peach jam recently, and it was pretty good, too.
There really is no wrong way. Peanut butter, or something like it, whatever you’re into, with some pulverized fruit jelly stuff, on some sort of bread or breadlike surface, open faced or sandwich style. All good.
I’ve never noticed grape being default. Maybe it’s regional? Restaurants here still have the carousels with a variety of jams if you order toast.
But yeah you’re right. I think Raspberry is also top tier, and my own Evan’s Cherry tree jam I make.
Strawberry has been the default for PB&J in my family for decades. Glad the 1980s has finally caught up to you.
For maximum deliciousness use strawberry jam and vanilla peanut butter. As in, the peanut butter has some vanilla flavoring added.
