Happy Peanut Butter and Jelly Day! Or Peanut Butter and Jam Day? What’s the difference, anyway?
Jelly is made with fruit juice, while jam is made from the whole fruit. I prefer making jam because there’s less wasted. When making jelly, you end up straining out all of the fruit pulp and tossing it. With jam, all that goodness stays in there.
Fun fact: my jams technically aren’t jams! The FDA has very strict definitions, based in part on sugar content, for what constitutes a jam, jelly or preserve. Due the lower sugar content of my jams, they are technically classified as fruit spreads. And while you’ll see this reflected on the jar label, I tend to still refer to them as jams, anyway.
Anyway, back to PB&J! I’ve compiled a whole line up of recipes, from breakfast through dessert, to help you celebrate this classic duo in fun new ways. Enjoy!
Breakfast Recipe: PB&J Chia Pudding
- 1-½ c unsweetened almond milk
- 1 t vanilla
- 1-2 T maple syrup
- 3 T salted peanut butter
- ⅓ c chia seeds
- 3 T Blue Owl Preserves Low Sugar Blueberry Rhubarb Jam
- Fresh blueberries
- Coconut flakes
1. Add almond milk, vanilla, maple syrup and peanut butter to a blender. Blend on high until fully combined. Taste and adjust flavors as needed.
2. Add chia seeds and quickly pulse a few times to incorporate. Transfer to a liquid measuring cup and set in the fridge to chill for 10 minutes.
3. While the chia pudding is cooling, spoon 1 T blueberry rhubarb jam into the bottom of three mason jars, making sure it goes all the way to the edges of the jar.
4. After 10 minutes, remove chia pudding from the fridge and give it a quick stir to redistribute the seeds. Divide between the three mason jars, pouring it right on top of the jam.
5. Cover well and set in the fridge to chill for at least 1-2 hours. To serve, drizzle with extra peanut butter and top with fresh blueberries and coconut flakes.
Lunch Recipe: PB&J Quesadillas
- 2-3 T cinnamon almond butter
- 1-2 T Blue Owl Preserves Low Sugar Apple Butter
- 2 flour tortillas
1. Heat a small skillet over medium-high heat.
2. Spread almond butter evenly across half of each tortilla. Top with apple butter then fold tortilla in half.
3. Once skillet is hot, add quesadillas and cook until browned in spots on both sides. Transfer to cutting board and cut into halves or quarters. If you want to take it up a notch, drizzle with honey or sprinkle on more cinnamon.
Afternoon Snack Recipe: PBJ Ritz Crackers
This one is pretty self-explanatory: peanut butter + strawberry jam + Ritz crackers. My favorite childhood snack!
Dinner Recipe: PB&J + Brie Sandwich
- 2 slices of sourdough bread
- 2 T peanut butter
- 1 T Blue Owl Preserves Low Sugar Mixed Berry Jam
- 2-3 oz Brie cheese
- ½ T Butter
1. Heat a skillet to medium-high.
2. Spread a layer of peanut butter one of the bread slices, then top with Mixed Berry Jam. Cut several slices of Brie cheese, removing the rind. Spread Brie out over the jam to fully cover the bread. Cover with remaining slice of bread. Butter both sides of the sandwich.
3. Toast until the bread is browned on both sides and cheese is all melty.
Dessert Recipe: PB&J Bread Pudding
- 1 loaf brioche
- 1 c peanut butter
- 2 c whole milk
- 6 eggs, beaten
- 1 T vanilla extract
- Pinch of salt
- 1 jar Blue Owl Preserves Low Sugar Blackberry Nectarine Jam
- Dry roasted peanuts
1. Preheat oven to 350°F. Lightly grease a baking dish, set aside.
2. Cut bread into 1” cubes and place in a large bowl.
3. In a second bowl, add milk to the peanut butter, whisking as go (or use a stick blender). Once mixture is smooth, add in beaten eggs, vanilla extract and salt. Pour mixture over bread and stir to coat. Cover and refrigerate for 20 minutes.
4. Spread bread mixture in the prepared baking dish. Top with entire jar of Blackberry Nectarine jam.
5. Cover baking dish with foil and bake for 15 minutes. Remove foil and continue baking for 35-45 minutes, or until golden brown. Remove from oven and sprinkle with peanuts. Let cool for 5-10 minutes before serving topped with vanilla ice cream.
Did you try any of these recipes? Send us a pic on Instagram @blueowlpreserves!