We Americans did our NZ friends a disservice in not telling them to get a big glass of milk for this tasting. I'm sure they'll figure it out though. Another great one guys!
In the US, there are three 'classes' of fruit spreads. Jelly, Jam, and Preserves. Jelly is made from fruit juice. Jam is made from a puree of fruit. Preserves are made with the whole fruit (has larger pieces of fruit).
Arguably, classic PB&J is equal parts creamy Peter Pan (or Jif) and Welch's Concord Grape jelly on Wonder Bread. Paired with a tall glass of cold, whole milk and memories of after school snack and 2 hours of basketball come rushing back. You guys rock!❤
Althou smuckers brand grape or strawberry is also amazing! With peter oan peanut butter or jif with tall glass of milk ahh! So good, or uncrustables! Ahh!
The main reason Americans love PB&J is because its a childhood lunch and snack, its so good that we continue to eat it as adults. I always use strawberry jam.
In America I would say that the two most popular jellys are Welch's Grape Jelly or Smucker's Strawberry Preserves. I have always loved peanut butter on toast. Love your videos!
Peanut butter and honey on white toast (or just white bread) is pretty amazing, too. As far as jellys and jams, and such... Smuckers Strawberry Preserves are my favorite.
I'm a pb&j purist. I just go with concord grape jelly, and smooth peanut butter. The most popular brands of jelly are Welch's or Smuckers. The most popular brands of peanut butter are Jif, Peter Pan, and Skippy. Most grocery stores also have their own store brands of those items as well!!!
Agreed! Fresh white bread, Welch's grape jelly, and one of the "big three" brands of peanut butter are what you need for a great PBNJ sandwich. I can do strawberry preserves, too, but grape is the best 🍇
I have to say… you are the perfect family. An example of what a family should be. The closeness and love is glaringly obvious. You have so much fun together. Always hold onto that and cherish it. Every second of it.
I’m an American (Illinois) and I’d never heard of Split jelly before. The brands that immediately come to mind for me are Welch’s and Smucker’s. That said, I actually prefer preserves because it has chunks of the fruit in it.
Just a gimmicky product similar to Justin's nut butters. Nothing special about the product except the packaging and the word-of-mouth marketing. Dickinson's Farms has a nice line of preserves if preserves and spreads are your "jam".
Same. I’m from California and never heard of Split Jelly. My personal favorite is Knott’s Berry Farm Preserves, 2nd fave is Smucker’s. I’m feeling so bad that they’re trying PBJ’s w/o milk though.
Jiff and Peter PAN to correct you. Jiffy, while generally considered a distant THIRD n popularity... After Pan... Is comparable to "RC COLA" IN the COLA world.... Distant THIRD after second-place Pepsi.
The last double blind taste test I saw of the name brands Skippy was dead last.. Jiff was #1. And Peter Pan was #2. Sugar versus salt content was most of the determination Skippy has a lot of salt in comparison and Jif has a lot of sugar.
Dr Pepper is a “native Texan,” originating at Morrison’s Old Corner Drug Store. It is the oldest of the major brand soft drinks in America. Like its flavor, the origin of Dr Pepper is out-of-the-ordinary. Charles Alderton, a young pharmacist working at Morrison’s store, is believed to be the inventor of the now famous drink. Alderton spent most of his time mixing up medicine for the people of Waco, but in his spare time he liked to serve carbonated drinks at the soda fountain. He liked the way the drug store smelled, with all of the fruit syrup flavor smells mixing together in the air. He decided to create a drink that tasted like that smell. He kept a journal, and after numerous experiments he finally hit upon a mixture of fruit syrups that he liked. 23 flavors in all were in the mix.
I remember visiting the museum when we toured Baylor for my older sister years back. Made me appreciate it much more. I live in Houston and didn’t know it was Texan most of my life
He also named it after the Dr that owned the pharmacy when he started dating the owners daughter. The owner wasn't pleased and gave him a "peppery" attitude about it, so as an inside joke, he called it Dr Pepper.
The main difference between the two is the form of fruit. Jelly is made using fruit juice, while jam is made using whole fruits that have been smashed or crushed. Because of this, jam can have seeds or pieces of fruit in it, while jelly has the fruit parts strained out of it
It doesn’t have to be “jelly”. Jam is good too. Jelly is just the cooked juice of a fruit, with the chunks taken out. In the 70’s, I had a pomegranate tree in my yard. Pomegranate jelly is amazing! ❤️ from San Diego.
My exact reaction, spoken out loud after reading the title of this video. “What? How? Why? Their first EVER?” We may not have free healthcare, but thank GOODNESS we have PBJ’s here in the US. 😂😂😂
I don’t know if anyone else has mentioned it yet, but while you can technically use any jam/jelly/preserves in your PB&J sandwiches, the “classic” is grape.
@@j.h.3777 ive never had a pb&j with grape as a Canadian i dont think its really popular but i used to eat a peanut butter and banana sandwiches every day tosted
I was born, & still live in, Waco, Tx... where Dr. Pepper was created. Even at 54 years old, this Texan has a PB&J (Grape) every day. 😋 Nice to see the flavors of America being enjoyed around the World. ✌
The daughter always blows me away how intelligent she is. She’s constantly looking up the tiny details like Atlanta Georgia explaining the nuances of life. She is hilarious
PB&J is often sent to school in lunches because it doesn’t need refrigeration. It is great on toast for breakfast. Oh, and you can use jams or preserves instead of jelly.
@@stormy7318 it’s not the case everywhere. I taught in California until 2019 and although the schools in my district didn’t serve them, they didn’t prohibit parents from sending them in their children’s lunches.
@@spacemanta I’m in California also, and retired from teaching in 2019. As of the time I retired, peanut butter was only given out in Free field trip lunches, but parents were not being regulated as to what their children brought to school in their lunches. Evidentially rules vary between districts.
Here's another suggestion for peanut butter. It's unheard of in most of the country, but peanut butter and banana sandwiches have been a long time staple in the Southeastern US for longer than anyone can remember.
Oh yeah, yum yum, pb with sliced bananas....you gotta try that.....ALSO, always with a glass of milk.... definitely not with Dr. Pepper or any kind of soda for that matter!!!
If anyone had told me I would be sitting here for nearly 20 minutes watching a family in New Zealand enjoy peanut butter and jelly sandwiches, I would’ve called you nuts. But here I am. And there you are. And it’s lovely. To answer some of your questions, peanut butter and jelly sandwiches are generally something that children eat, usually for lunch. Grape is most definitely the popular favorite as far as I know. But I have found that strawberry is also pretty popular, especially among adults. The sandwiches are definitely some thing that get put in children’s lunches, and they can be seen on picnics and trips to the park as well. The first PB&J sandwich was apparently introduced in 1901, only about five years after the introduction of peanut butter at the Chicago World’s Fair in 1895.
I still eat them as an adult as a comforting nostalgic food. Also, I am pregnant so I find myself eating them all the time no matter if it is for breakfast, lunch or dinner.
I'm 51 and eat at least one PP&J or PP&H (honey) sandwich every week. Oddly enough, my wife and I eat them all the time while our kids never really cared for them. My go-to if Skippy Peanut Butter with honey. As for jelly...homemade strawberry is tops for me.
Peanut butter on warm toast is amazing. PB&J is often made with fruit jams or preserves or marmalade. It doesn't strictly have to be jelly. It's typically a kids' lunch. But I'm 46 and I still eat it a couple times a week. My absolute favorite variation, though, is Jif PB and honey on toast.
Hello from Texas! Peanut butter and grape jelly sandwiches are a lunchbox staple from grade school and once you love them, you always love them! Smuckers is one of the most popular brands of jelly, jam and preserves. Next time try one with a glass of cold milk. 😃😃😃
Grape is definitely the classic and most common jelly to put with peanut butter, but I also use strawberry and other fruits occasionally, and it doesn't actually have to be jelly, I also use jam or preserves. My mom's favorite version is actually peanut butter with apricot preserves.
As an American, it feels so weird to see someone experience for the first time things that I grew up with and take for granted. It's like a strange return to innocence, if that makes any sense.
@@traceonthecasenever heard of creamed honey. What's it like? Like, if there's one thing the cream noticeably changed apart from color and consistency what would it be?
i agree, there are 2 major makers of jam/jelly here in the states, BAMA and SMUCKERS, i would say that SMUCKERS was a more popular brand, either jam or jelly would do on a PB&J. how much peanut butter and jelly you put on the bread is up to you, there is something you might want to try at some time PB&J on toast also on different types of bread, it all depends on how much you want to experiment, i do nit advise using jam, but, like i said, it all depends on how much you want to experiment with, the BEST thing to put with a PB&J, in my opinion, is SMUCKERS SEEDLESS BLACKBERRY JAM it is amazing, i have had it my entire life, you will not regret it.
Jam/jelly are fairly interchangeable here. Basically the same thing. Jelly is more just using jellied fruit juice. Jam, on the other hand tends to have more of the fruit, pulp, sometimes seeds, etc. Preserves tends to have like more whole fruit pieces, etc. But, yeah, either jam or jelly works fine in PB&J. So, if you have "jam," use jam. I recommend trying blackberry and/or apricot jam. Both are great! You can also go way outside the box and use something like sweet chutneys. I once tried a mango-habanero chutney (basically a sweet sauce / marinade with mango and hot habanero pepper), and it was delicious (and spicy, which is rather different/interesting, but perhaps only for the adventurous [once you've acclimated to all the "basic" versions] and not for the timid). You can also try a peanut butter + banana/honey/both sandwich. Also quite lovely. :)
@@beverlycrusher9713 Never heard of "BAMA"... Must be a regional thing? Smuckers, yes, Danish Orchards [bulk tubs], yes... Those are probably a couple of the big popular ones I'm familiar with... Peanut butter: I'd say Adams, Jif, Skippy are probably the big 3...?
Peanut butter and jelly (I technically prefer seedless jams) is such a comfort food! Love it. Strawberry, blackberry, and elderberry are my favorites! Glad to see y’all enjoyed!
Here are my notes: 1. Grape and strawberry are the most popular flavors in the USA 2. Smuckers is probably the most famous brand but everytime I go to someone's house usually they have store brand jelly because all the brands flavors pretty much taste the same. 3. White bread is definitely preferable with a pb&j but in the last couple decades there has definitely been a pb&j version of a lot of things so just put it on whatever, a hamburger bun works if you prefer more bread in the ratio... 4. Speaking of ratio, as far as jelly goes you don't want to go too thin but you definitely don't want to put it too thick because jelly likes to gush out and it is a popular food to achieve new eating medals(clothes stains) from. And as for peanut butter, you just go with what feels right to you, when you know... You know... It's a spiritual thing. Bonus time Try a pb&j with extra peanut butter with a cold glass of milk, it will change your life... Forever.
Milk would be my drink of choice with PB&J. Jiff is one of the top brands here. Also, Welch''s Grape Jelly is hugely popular. So glad you enjoyed it. It's one of the quintessential sandwiches growing up in the US imo. I had fun watching you experience it.
My Mom made me PB&J sandwiches when I was a kid. She just passed away last November at the age of 96. This video brought back sweet memories of my childhood and her love. Thank you 😊 You made my day better.
Milk peanut butter, milk, vanilla and honey. Grape jelly on the other slice and toast it in a skillet. If you dunk the sandwich in an egg mixture (milk, vanilla, honey or sugar), then cook it like French Toast……soooo, good!
Peanut butter and honey is popular too. Eaten open face and toasted. Something very soothing about the toast warming the peanut butter with honey oozing all around it.
Quick tip for taking a PBJ on the go with you: put peanut butter on both pieces of bread, then the jelly in between the layers of peanut butter. It will keep the jelly from sogging your bread!
I eat so much jelly on mine that it slides out of the sandwich anyways... just take a spoon with you to scrape up extra jelly & eat the sandwich before it gets soggy, but if it does... use the spoon to just eat it in spoon sized gooey bites haha :)
At 80 years of age I can still remember getting PB and J in my school lunches almost everyday. Grape was predominant however, I love Strawberry "Jam" in mine. If you can get your hands on some Smuckers' Strawberry Jam (maybe I'll send you some), I think we can turn Atlanta's opinion around LOL!
I agree! Strawberry jam is a whole nother level of delicious. Raspberry jam and grape jelly are second best for me (though I like apricot or hot pepper jam for all non-nut-butter applications).
@@CarterKey6 I like pepper jelly with cheese, bread is optional. My favorite use for apricot jelly is as a mix-in to my homemade whole milk yogurt. It reminds me of my yoplait days and how very far I've come since then!
I'm an American who has watched a lot of first-time PBJ reactions. Growing up, I would have never guessed that this was such a strange combination outside of the US. It's a downright staple for us. The key is to use the most enriched, soft white bread you can buy. I've seen people try to use fancy bread, and you're just doing it wrong. Also, you need a very cold glass of milk. They pack really well too. Don't require refrigeration for a long time. But, if you're gong to pack one for any amount of time, the jelly will eventually soak through the bread. If you're going to pack it for a long time, put the PB on both side of the bread, then put jelly in between. Problem solved.
I think this is as much a staple food (comfort food/snack?:) for you ,as MArmite on toast is for us here in the UK?.I`m the same ,i watch channels try that also ,and they ladle in on and then can`t abide it.
Ice cold milk with PB&J is a must. Welch's grape jelly goes best and (for me), I like it cold, while the peanut is room temperature. But I've also had it with jam and I sure wouldn't turn my nose up at it. My new favorite though is Trader Joe's cookie butter and jelly. If you haven't had it, it's a must. White bread is classic; no need to get fancy with a simple sandwich :)
As an American from the south, I literally LOL'ed when you said, "We've got heaps of ice". If I asked for a glass of ice at a restaurant or somebody's home in the US - at least in the south - and received that, I would feel sooo shorted. Heaps of ice to me is literally that entire glass filled with ice to the tippity top. Keep on making fun content! Love from Arkansas
Halfway through this reaction I got up and made myself a peanut butter and GRAPE jelly sandwich and followed it with a glass of cold milk. Thanks for the idea and taking me back to my childhood favorite! This was a super great reaction!!!
As an American, it's great to see somebody reacting to there first time trying a PB&J sandwich. Especially (Our New Zealand Family) But what I can't believe is that nobody has mentioned how IMPORTANT MILK is w/ a PB&J. Milk just AMPLIFIES the sandwich that much more. MILK is a MUST! 😎
My daughter would only eat peanut butter and honey sandwiches. I use grape, peach, plum, choke cherry, and sometimes honey. I toast the bread sometimes for my sandwiches and it's good.
Forgot to add that being a New Englander we often had "Fluffernutter" sandwiches, which is peanut butter and marshmallow fluff. Sometime for snacks my mother would put PB&J or PB and Fluff on saltine crackers and make little cracker sandwich snacks.
Fluffernutters are definitely a New England thing. Even though I am from New England (Maine), I never really cared for them. Traditional PB&J for me. Usually with Apple Jelly.
Smucker's jellies, jams and preserves are my favorites. Yum! They make varieties (including no added sugar) in strawberry, concord grape, triple berry, blueberry, peach/raspberry, orange marmalade, apple, red plum, apricot, peach, pineapple and blackberry. They also make ice cream syrup toppings and apple butter and peanut butter. In general, jelly is fruit juice, sugar and pectin to make it gel. Jam is made with smashed fruit, sugar and perhaps pectin and a pinch of salt. Preserves have fruit, pectin, sugar and a little acid (lemon juice). Recipes vary from cook to cook, or company. I currently have both raspberry jam and orange marmalade in the fridge. My favorites. Marmalade is a fruit preserve with citrus peel boiled in sugar. Marmalade mixed with chili garlic sauce makes a great dip for egg rolls. I prefer Peter Pan peanut butter, but Jif is more common as is Skippy's. I like the Dr., but I gave up caffeine probably 35 years ago.
@@johnschroeder3591 I don't like the crunchy versions at all. I'm not a big peanut fan, either, but I love peanut butter. I had texture issues as a kid. Mom said none of us would eat anything with nut in it, like cookies and brownies. So maybe that's my issue. But I think most adults do like the crunchy versions.
1) I've never come across sour cherry jelly as an American or have heard of that jelly brand, but thanks for testing it out for us! 2) Everyone has their own preferred ratio of PB to Jelly- personally I like 50/50 3) The difference between Jam and Jelly is that Jelly is made with just fruit juice, whereas Jam has mashed fruit in it as well. Preserves have larger amount of fruit. I actually prefer to use Jam on my PB and J! 4) Toasting the bread, using different kinds of bread, or trying "chunky" peanut butter are other variations of a PB&J. Another is a toasted Peanut butter and banana sandwich which is my favorite! I add cinnamon or honey on top 5) it's usually a lunch or snack (great to pack for hikes!) 6) the kids will be happy to know there are "Uncrustables" aka crust-less PB&J's sold in some stores for snacks :)
I am not a huge fan of PB (never have been) but I will eat a PB sandwich if it is made with honey OR if it is on toast with banana slices. I also like to have PB on celery and apples. Sometimes I will eat a PB&J sandwich if it is made with apricot jam or strawberry jam, but usually I stick to honey. And all sandwiches should be eaten with a cold glass of milk (whole or 2%)
The main difference from jelly and jam is the amount of fruit fiber left in the final product. Preserves has the most fruit fiber, jam the second most, and jelly is mostly rendered down juice. When rendered down some fruits (like grapes and apples) don't leave much fruit fiber left which is why you see less preserves and jam from grapes. I enjoy your videos guys! Your a blessing.
Gotta try Honey and peanut butter! I would suggest putting the honey on the bread and letting it sit for a few minutes! The honey will start crystalizing in the bread, Then put on the peanut butter on the other slice and assemble. Crazy reaction with the honey, but it gives the bread a slightly crisp texture!
@@kman5475 I have had Peanut Butter with Honey and Banana slices on toasted bread sandwich(which was delicious) but not with jelly also, I might try it with the apple jelly.
Went on a field trip to the oldest city in the US ..St Augustine Florida. We had packed lunches and ate them at the old Spanish fort there. I was about 6 or 7 and although this was only 35 miles from my home it seemed like it was in another world. I had never been so very far from home lol. Mom packed me a Bologna Sandwich with mustard and mayo on it. And a PB&J with grape jelly. The sandwiches were wrapped in wax paper. Which made them taste better ....somehow. She also packed a kids size bag of Frito's and 6 Oreo cookies. The best lunch I ever had. I am not sure it was being there at the Old Fort in that wonderful amazing town or the fact that Mom always made everything taste good. Mom always added that secret ingredient called love. I miss her so much!
I would just use strawberry jam that is basically what we would call “preserves“. But definitely try it on toast! Melted peanut butter is so delicious!!! It just enhances the flavor if you can taste melted peanut butter on toast when it’s still all runny!! P.S. Grape is the most “traditional” I have a PB&J, but I prefer strawberry preserves by far!
@tiahc3 Do y’all not have toasters? Not a toaster oven but, you know, the one where you push the lever down and it pops up? You put the peanut butter on after that. It gets hot enough to melt but it’s only warm on your finger!
@@rachelgates509 I think what she is referring to is when you spread peanut butter on slices of toasted bread and then use a broiler or toaster over to bring the bread and spread up to a warmer temperature. I make French toast by the loaf, freeze and then wrapped the slices in waxed paper and keep them in my freezer, then warm them in a broiler or toaster over with a nut spread and maybe add preserves, honey, or a little blackstrap for sweetness
As someone who has BEEN on a tour of the Dr. Pepper facility, I can confirm it is actually 23 different flavors including cola, cherry, licorice, amaretto, almond, vanilla, blackberry, apricot, caramel, pepper, anise, sarsaparilla, ginger, molasses, lemon, plum, orange, nutmeg, cardamon, all spice, coriander juniper, birch, and prickly ash, and was originally sold as a medicine.
"We've got heaps of ice." 3 cubes in the bottom of the glass. 😂 Love seeing the reactions! PB&J is a personal favorite...although always best with a glass of milk. 🙂
@@WaterNai If it's cold when it comes out of the machine, then only a couple cubes. If it's warm, then fill the glass and pour it over it. I recommend making it already cold though because the ice will water it down. If it's too sugary then some might like that.
From Florida: We also have a jelly like that is called preserves ( it actually is like the jellies but have whole chunks of the fruit) so you would have strawberry, raspberry preserves on the label. It too is great with peanut butter. Cold glass of milk is the best with this sandwich.
History time! Pb&j evolved slowly, starting with simple peanut spreads for soliders in the Civil War as a filling and dense staple. It got to spreading around during the Great Depression for similar reasons. But its believed that it was WWII that caused it to boom. Soliders had jam and peanut butter available as rations, and its assumed they combined them to make the peanut butter taste better. When the soliders came home, they brought the simple recipe with them. Combined with the fact that many staples at the time were being rationed, like butter and sugar, and peanut butter wasnt, pb&js were as inexpensive as they were tasty and filling. Its been a household name and childhood favorite ever since.
My mother has always enjoyed canning her own jams and jellies. The difference: what we call "jam" can have seeds and pulp in (because it is made with mashed up bits of whole fruit), and what we call "jelly" has no seeds (because it is made with fruit juice). Other than that, it's basically the same process: fruit, heat, pectin, sugar.
@@garymcgregor5951 No, it's juice. Then you add sugar and pectin. It's literally the same as making jam, you just strain the cooked fruit to get the juice when making jelly instead of mashing it up and using the whole fruit like in jam.
I was born in the Midwest U.S.--Missouri. Jelly is clear (light shows through) Although my mother made grape jelly I couldn't tell you much about the process except that she ran the fruit through a kind of cone-shaped sieve on a stand with a big wooden cone-shaped "pestle" , so I think what was mostly used was the juice as most of the pulp, peal and seeds stayed inside the "sieve". At county fairs they hold it up to the light when they judge it to check it's clarity (like wine HAHA). Jam has the pulp and is opaque. It is easier to spread than Jelly. If the whole fruit is used it is Preserves. Try all three with PNB. My favorites now are Grape Jelly, blackraspberry Jam, and Strawberry Preserves. I am 75. In the 50s I ate PBJ several times a week at lunchtime. (I went home for lunch.) Often with a bowl of soup. It was on white bread with grape jelly--always. As I grew up I did explore a lot of variations which I think almost everyone does! Although some people do seem to become obsessed with what they grew up with. I knew one boy who would eat nothing else BUT PBJ for lunch--even on picnics. I gave PBJ to my children for lunch fairly often. The first variation was "chunky" peanut butter. I understand this is quite controversial to some people. I used to favor chunky but now I like smooth. Some people actually scatter peanuts in the sandwich. Toast is excellent for PBJ. Also explore different kinds of bread. My mother taught me a PNB sandwich that most people don't know about. It sounds very strange but I love it. It is PNB and Miracle Whip (a mayonnaise-like salad dressing by Kraft) yum. And even better with bacon on it. I call it a "fat sandwich". It is my all-time favorite, (except maybe "Reubens" (dark rye bread with corned beef, Swiss cheese, and sour Kraut)
You have a beautiful family!!! Here in America when we say “peanut butter and jelly”, the “jelly” includes jelly, jam, and preserves. Jelly is made with the juice from fruit, jam is made with the fruit mashed up, and preserves is similar to jam, but has larger pieces of the fruit in it. My personal favorite is jam. These are totally different than jello. Not the same at all. Jello is used as a salad, side dish, or a dessert, whereas jam, etc. is used on sandwiches, toast, biscuits, pancakes, etc. They pair wonderful with peanut butter, cream cheese, etc. If you don’t have jelly/jam/preserves in NZ, there are many recipes for them on Pinterest and they’re very easy to make. They can be made in large or small portions and kept in the refrigerator, frozen, or canned.
@@cinedelasestrellas Exactly. Jam, in my opinion is much better than jelly anyway. I don’t like grape jelly from the store. But one year a friend of mine gave me a lot of Concord grapes, so I made homemade grape jelly and it was delicious!!! Enjoy all the goodies you receive from across the world. God bless!!! 🇺🇸❤️🇺🇸
I love these food reactions, they're my favorite! Just FYI though, pb&j sandwiches are usually enjoyed best with a cold glass of milk if you want the full classic experience 😊 (ps. We usually go a bit heavier on the pb than the jelly and also, jelly is pretty much jam without any seeds or fruit chunks in it) 💜
"When do you eat this? Breakfast, lunch, snack, kids lunch box" .....yes. PB is inexpensive, easy to prepare, nutritious (if you get the natural stuff), travels well, and has a long shelf life. So if you aren't allergic to peanuts or fruit, it's the kind of thing you keep in the pantry for emergencies (storms), work/school packed lunches, travel, picnics, busy days, sick days.
"...yes."...yup. Anytime food right there. My kids eat PB and honey about twice a week. Meanwhile, I lightly butter the outside of a peanut butter sandwich and fry it in a pan. It's so good I even skip the jelly. Somehow I spent forty years eating PB sandwiches of all sorts without frying them. All those years, wasted : (
Very Nice Snacks TRY MACADAMIA NUT BUTTER DELICIOUS VERY TASTY WITH RIPE BANANAS ELVIS PRESLEY WOULD APPROVE WITH A SIDE OF WELL DONE BACON NOT TO BE EATEN DAILY BUT A STICK TO THE RIB'S DISH RESPECT ENJOY THE COMING HOLIDAYS
My mom made me peanut butter and jelly sandwich’s almost every day for lunch and she put a light spread of each so it wouldn’t be messy but when I started making my own, I gave myself a generous amount of both and here in North Carolina in US the most common is Jiffy’s and Welch grape jelly. 👍
I love making my own jam with whatever fruit I have in the house, usually strawberry or blueberry. Store-bought has to much sugar for my taste. I also love peanut butter and banana sandwiches or on toast. My grandmother told me she also used to eat mayonnaise and banana on a slice of bread with a bit of sugar on top.
I'm a lifer Texan and I've been to the Dr Pepper museum in Waco, Texas many times. Dr Pepper was first formulated by a pharmacist in Waco in 1885. After Dr Pepper was sold to beverage conglomerates, one company was allowed to continue making a local Dr Pepper bottled in Dublin, Texas.
Jif & Skippy peanutbutter are the most popular here. Welch's grape jelly is also popular, never heard of the kind you used. Ratio wise is personal preference.
I also like the Goobers brand (I think that's the name) it's the one with the pb & j combined in one jar? It's also good, Smuckers is also really good.
Literally refused to watch this without making my own to eat with you. I tend to make mine a bit peanut butter heavy. I also use chunky peanut butter because I love the crunch. I prefer strawberry jelly. And it HAS TO be on white bread. So glad you guys enjoyed this American comfort food. It’s a normal lunch food here in the States. I think it’s hugely popular because it’s so easy to make.
I love strawberry on my pb&j too, but I prefer jam with chunks of strawberries in it. Grape is another of my favorites with lays potato chips. Gotta have milk with my sandwiches. Soda would add too much sugar for me.
Over here, there's jams, jellies, and preserves. I'd highly recommend preserves of a fruit of your choice. The best thing about PB&J is that it's completely customizable. Ratios don't matter. In my house, it's PB on both halves of the sandwich, and raspberry preserves in between. I've found that doing it like that helps to seal the sandwich from leaking, but not everyone likes peanut butter that much.
Jams, jellies, preserves and Marmalades. Jam- I think would be the same as NZ jam where it would have mashed up bits of the berries in the jam. Jelly-Which is a jam that has been strained/filtered to make a smoother product that does NOT contain bits of the fruit in it. Marmalade-Same as Jam except instead of berries its made with citrus , usually orange and it has the bits in it as well as made with juice and rind parts. And preserves could be used for all of them since they were "preserved".
I always liked toasted Arnold Oatnut bread for PB&J's. For me the best was Laura Scudder's All-Natural Nutty Peanut Butter on both breads with Apricot Pineapple Smuckers Jam. It's been my favorite for years, but lately I have been having trouble finding that flavor. "When do you eat PB&J's?" I would eat them anytime, mostly for lunch, but snacks too.
It's so amazing how things we that for granted here in America are so hard to get in other parts of the world. I wish that we could all share our delicious foods. And I agree with Kristopher Magan. PBJ is eaten with milk not soda.
Try grilling your sandwiches, make them as usual then put butter on both sides and drop them in a skillet and make the outsides crispy, that's the way to enjoy them, give it a try! ELVIS liked grilled peanut butter and banana sandwiches.
The Beauty of this sandwich is it's simplicity. Pantry items ready to go when your all out of the good stuff. No cooking. Kids can make it on their own. Doesn't need to be fridged for most of the day. And it fills you up right.
As a person that occasionally has low blood sugar, a pb&j will perk you up and stop the shakes incredibly quickly. Plus peanut butter has a good amount of protein. Makes for an excellent pick me up or lunch.
Our family prefers Smuckers Jelly or Preserves (Strawberry and Grape). Canning your own jelly/preserves is very popular in the U.S. as well. Try mixing the pb&j before you spread it on your bread. 1 part peanut butter and 2 parts jelly changes the taste completely, with a large glass of COLD milk :)
Top two brands of jelly in the USA are, Smuckers Jelly Welch’s Jelly And most people usually choose Grape flavor with JIF peanut butter or Skippy peanut butter
Dr Pepper was invented in Waco, Texas. You can tour the original factory and they have a soda fountain with samples at the end. Also, I like PBJ made with blackberry preserves.
You guys crack me up! Here in America, we just assume that everyone eats PB&J sandwiches. When I travel and see people who find those flavors together to be odd, I think those PEOPLE are odd.🤔 You are absolutely correct about the PB and jelly ratio, however. Everyone has their own liking and it is the jelly that makes the sandwich, everytime. Keep making us smile!
Tip if you're packing them for later: peanutbutter on both pieces of bread and then jelly on top of the pb on one side. The layer of pb prevents the jelly from making the bread soggy in someone's lunchbox
In my opinion, “Smucker’s” is probably the most popular in the states. I watch so many international and reaction channels, but I can truly say that you guys are so heartwarming, and the love is felt even in the other side of the world. Keep doing what you’re doing, and I’ve got a box/package in the works. Atlanta, Denzel, Sam, and Nadine, sending so much love from Wisconsin EDIT: for typos, even ON the other side of the world*
Smuckers is probably the best of the massed produced -- available everywhere-- brand of jelly and jam. There are other regional and local brands that might surpass it.
I'd say Strawberry and Grape are the two most common flavors you're going to use, but Strawberry takes the right company making it honestly, there is some amazing ones out there which I think hands down is better than any grape jelly.
You can enjoy a PB&J any time but it's a pretty traditional school lunch staple! It's great with toast for breakfast though and I'll sometimes take a single slice of bread, PB on one half, jelly on the other, and eat it as a snack 😍
To bad peanuts are banned in schools around here, use to be my go to. We had a peanut allergy back then in the school but he just ate with the teachers.
I prefer strawberry, apricot, or peach preserves with crunchy peanut butter or honey with crunchy peanut butter. It's also good on warm toast. It has been years since I had the cherry. I must try that again.
This was the lunch I brought to work every single day when I worked in an office (mostly bc it doesn't require refrigeration & I could keep it in my desk). Pro-tip: If you're packing a PB&J to eat later, spread a thin layer of PB on each side of the bread & put the J in the middle. The PB will keep the J from soaking into the bread & getting soggy. I prefer strawberry preserves though. Specifically, Bonne Maman--a French brand.
Our PB&J is our go to, best with Milk. My favorite PB is Chunky super chunk. Mixed fruit jelly rocks. Its for any meal or snack. Similar to Beans on Toast. 😉🕊♻
Omg!!! Yes! PBJ on toast is amazing!! It gets all melty and delish. That’s the breakfast version of pbj! The regular version on any kind of bread is best for lunch. Oh, who am I kidding…pbj is great ANY time of day! And sour cherry jelly is just straight up weird. It’s gotta be grape or strawberry. Raspberry is reserved for fancy people. Hahaha. 🤣🤣🤣
I remember being in Budapest and my husband and I were eating pb&j for a quick, cheap meal and people were looking at us like we were crazy lol.... the looks got even weirder when we added plain potato chips to the sandwiches! 🤣
We usually have PB&Js with milk, and either for lunch or an afternoon snack, but (especially in the opinion of the kids) can be eaten any time, for any meal. I like my ratios pretty much equal, but everyone has their own preferences. Grape is probably the most classic and popular, followed by strawberry, but I like just about any and every flavor or combo of flavors. We have one called "Traffic Jam" that's a combination of peach, strawberry, cherry and raspberry, (some recipes also add cranberry) and one called "Frog" jam that's Fig, Raspberry, Orange, and Grape. Probably the most popular brands of jelly (as well as jams and preserves) are Smuckers and Welch's, and the most popular peanut butter brands are Jiff, Skippy, and Peter Pan. I've never heard of those Splits, but they seem like a convenient travel option to have them paired like that, so you can make your sandwich fresh when you want it, instead of making ahead of time and possibly having a soggy jelly side. Toasting, panini-press-ing, or even grilling are absolutely acceptable. I think food experimentation is the American way! I love a toasted peanut butter, honey, banana & raisin sandwich! [Edit: I also don't mind whether it's smooth or crunchy peanut butter. I know some people have very strong preferences and opinions on that topic.]
What a lovely family you have. I tripped over your channel recently and quickly subscribed. What a breath of fresh air! The connected world has become such a sink for every variety of unpleasantness, it is a joy to simply see a loving family experiencing new things together. Cheers, from Mike Craig in St. Charles, Missouri (MO) U.S.
Dr. Pepper is a Texas drink. My favorite btw. It was originally made in Dublin Texas. Smuckers is probably the most common brand of jelly , jam and preserves . Strawberry at least in Texas is the more popular flavor. Jif peanut butter is my favorite brand. Apricot is another flavor that is really good. Jelly on toast for breakfast and sandwiches for lunch, dinner or a snack. Or just whenever you dont want to cook. Loved your reaction!
It started in Waco, Texas, Dublin was the second location to sell and make Dr. Pepper, Dublin is famous for being the last bottler and plant to make Dr Pepper the original way from the very beginning until they were forced to stop making it, which is the syrup and Imperial Sugar, not corn syrup.
I used to work in a diner and on the menu we served a “puree’d nut spread paired with a grape relish reduction on a sliced brioche” for $5.95. Right next to it we served a “peanut butter and jelly sandwich on white bread” for $1.75.
If you want to cut some of the sweetness of the jelly. Take a heaping spoonful of grape jelly and about the same amount of peanut butter Stir it in a bowl until its mixed together. You spread that on bread or eat it just directly out of the bowl. I believe this was used during the depression. To make it co further. When I was in school the lunch ladies made homemade hot rolls. And just placed out in bowls throughout the tables were butter, peanut butter, or peanut butter mixed with pancake syrup or maple syrup. Oh and peanut butter of hot toast is great!
