I’m going to make the acceptable answers broad so jam, preserves, etc are all acceptable. I’m a fig jam or apple butter man myself.

  • Ada@lemmy.blahaj.zone
    12·
    7 months ago

    I don’t use jelly, because as an Australian, jelly means something very different to me. Jelly on a sandwich is… just no…

  • southsamurai@sh.itjust.works
    10·
    7 months ago

    Yes.

    The poor quality joke aside, it varies.

    My favorites are apple, grape, and plum, in that order.

    Strawberry, that’s something I have to be in the right mood for because I’m very picky about strawberries in general, and none of the major brands get strawberry jellies/jams/preserves right for my preferences.

    I actively dislike most berries with peanut butter, regardless of how they’re preserved. So blueberry, blackberry, and the like just aren’t an option. I’d have them by themselves on a nice biscuit, some toast, or whatever. The flavors just don’t mesh with PB well, imo.

    I’ve never had a marmalade that went well with PB at all. My dad loves orange marmalade with his though.

    I’ve had guava , mango, and (iirc) papaya jams/preserves, and tried them on a PB&J. I didn’t dislike the flavor mixes, but I wouldn’t buy them with that in mind because I didn’t particularly enjoy it either. Kinda meh, imo.

    I’ve never tried a pb&j with pepper, tomato, or bacon jelly. I’m not against trying them, I would do so, though not as a whole sandwich since I suspect I would actively dislike those with PB. But I’d put some on a corner of bread with some PB and try it before I formed a final opinion for my own use.

    Now, there is another jelly I’ve tried with the pb&j. But it’s absurdly expensive to get where I live, and I have to special order it. So I wouldn’t make a PB&J with it again, since I very much love it in other formats. Prickly Pear. The stuff is amazing. The syrup is balls out on anything you’d use syrup on, and the jelly is the same flavor, just jellied. It’s a very distinct amd delightful taste. And it went well with PB. But the expense is such that I would reserve it for uses where it’s the star, rather than part of an ensemble.

    And, yes, I’m aware I’m a wee bit over enthusiastic about a PB&J. They’re on my list of “perfect” sandwiches. The fact that they’re a highly variable sandwich group rather than a more limited thing is part of why the format is on the list alongside very defined sandwiches like reubens, but even if you limited the PB&J to a single jelly type, PB type, and limited the bread options, it would still be on the list.

  • Girru00@lemmy.world
    9·
    7 months ago

    My man, raspberry jam is where it"s at. Perfect sweet/tart to PB ratio. No other spread has beaten it yet.

  • pelletbucket@lemm.ee
    7·
    7 months ago

    concord grape is the only right answer. but if I’m being honest, if I’m in the mood for jelly, I want it on toast.

    I’ve always walked around saying I don’t like peanut butter and jelly sandwiches, but now that I think about it, that’s not true. I don’t mind eating one, it’s not gross, it’s not delicious, but the issue is that jelly is so God damn good by itself. every time I eat a peanut butter and jelly sandwich, I just imagine eating that jelly on toast instead.

    and if we’re doing toast, strawberry is better than grape.

        • HonkyTonkWoman@lemm.ee
          1·
          7 months ago

          Grilled Peanut Butter Sandwiches are definitely a thing & quite delicious. I’m just not sure I’d ever add cheese to the flavor pallet.

      • pelletbucket@lemm.ee
        2·
        7 months ago

        nah, the problem is the peanut butter. I have the same feeling about chocolate, I think chocolate is the perfect flavor. adding peanut butter or mint to it is fine, it’s not disgusting, but all you’re doing is distracting from the chocolate. I feel like the peanut butter distracts from the flavor of the jelly, I’d rather eat jelly on toast and then a plain peanut butter sandwich. toasted peanut butter sandwich would be better