Toast up some bread and get ready for the best PB + Jam ev...
Is there a more classic combo than PB + J? I mean, seriously...such good vibes, right? It’s one of those things where even if you weren’t in the mood for it, once you see it..smell it..taste it..you just have to have it. Just writing about it makes me want to slip into the kitchen right now and make a quick snack!
It seems like we’re getting all fancy here by making our own peanut butter and fresh jam, but honestly, it’s SO much easier than you’d think! Don’t get me wrong, I am ALL for an old school Jif and Smucker’s sammy on white bread, but since I started making my own nut butters and jams, I’ve discovered this whole new world of flavors and textures to play with - and you know how I feel about that.
The fun thing about making your own nut butters and jams is that the more you play around with different combos, the more you can tailor each to be exactly the way you like. You can make nut butter smooth, chunky, or right in between, add or omit salt as you please, and explore with different add-ins like cinnamon, maple syrup, tahini, or even chili flakes. My fav bonus is that you can dream up your ideal thickness. I never knew that I like my peanut butter a little thinner and not so thick that it's like glue sticking itself to the roof of my mouth for the rest of time. And when you make this jam recipe, play with different fruit combos like blueberries, grapes, and oranges. Maybe throw in different spices like cloves, nutmeg, cinnamon, and cardamom. Add some sugar or take some away - do you!
The most important thing is to have some fun with this recipe and to enjoy this PB + Strawberry Jam however you want: on some sourdough toast, over yogurt, in smoothies, over an oatmeal bowl...or just get into it with a spoon, carrot, or celery stalk - I won’t judge. I can’t wait to see what you create - be sure to tag @threebirdsonestove!
Prep Time: 5 minutes
Cook Time: 1 hour
Yield (PB): About 2 cups
Yield (Jam): About 1 cup
For the Peanut Butter:
3 cups roasted peanuts (buy already dry roasted, or roast yourself lightly tossed in some olive oil, salt, and a pinch of coconut sugar)
3-4 tablespoons neutral oil (avocado, grapeseed, walnut, light olive, vegetable)
Kosher, sea, or flaky salt
For the Strawberry Jam:
2 cups strawberries, cut into quarters
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup coconut sugar
For the Peanut Butter
1. Pulse nuts 2-3 times in a food processor or blender to break down, then switch to blending.
2. Add oil and salt. Blend on medium-high speed until desired texture is reached, scraping the sides as necessary. Add more oil and salt a pinch at a time if desired. I make mine a bit looser because it’s easier for Cëce to eat.
3. Transfer to mason jar and store at room temperature. (I know this is a hot topic - my mom, grandmas, aunts, etc. never refrigerated their PB and I don’t either, but you do you!).
For the Strawberry Jam
Add all ingredients to a small, partially covered pot, and cook on low heat until it cooks down into a jammy texture. Stir every few minutes to avoid burning.
Cook down for 1 hour until jam forms. Store in a sealed mason jar in the fridge for up to two weeks.