Dude on a tow-boat I was on recently would mix them in a bowl and just eat that, with a spoon. Based on the aftermath I had to wash though, he was a lot less thorough than this.
They make that peanut butter and jelly combo jar but it’s not fully blended like this. I could have sworn there was a squeeze version with both too back in the day but I can’t find evidence.
I did that as a kid on occasion and have done it as an adult to relive my childhood.
Don’t knock it until you try it. In the right proportions, the sugar of the jelly mixed with the fat of the peanut butter, creates PB&J flavored frosting.
For example eating a stick of butter is gross or eating a cup of sugar is too much. But mix them together and you get frosting which when spread on cake is amazing.
My family used to do peanut butter and honey sandwiches like this, whipping them together. The texture is a bit unreal it gets so smooth and light feeling
Wtf is that jelly? Why does it come in what appears to be a ketchup squeeze bottle? Why does it mix homogeneously with the PB? That’s not jelly, it’s some kind of synthetic grape-flavour paste!
I guess they don’t have sieves or strainers in Canada? It’s very interesting technology, I’d look into it! I recommend a chinois for starters, but if you really wanna go all out, get a tamis.
In the UK at least (and by extension other European countries which tend to prefer UK nomenclature when using English) jelly has a different connotation than it does in the US.
British jelly is gelatin, set in a mold. In the US, that dish is more commonly known as Jell-O, a name brand of gelatin that has entered common use.
American jelly is what the British would call seedless jam, a fruit spread made like jam but with the more solid parts of the fruit like seeds filtered out until it is a single consistency. It traditionally comes in jars, but its viscosity makes it easy to put in a squeeze bottle like ketchup.
Only thing I’ve ever put on a PB&J is fruit preserves from a glass jar. The kind that is a heterogeneous suspension of small fruit chunks in a medium. I would use the terms jelly and jam completely interchangeably talking about that stuff.
Never heard of or seen “seedless jam” like that in the OP image before.
Jell-O and jelly are completely different in my mind. Jell-O is Jell-O, jelly is the thing I described above.
We seem to have stumbled onto a very strange cultural/linguistic oddity. I legitimately never considered that Americans put this “seedless jam” stuff on their sandwiches. I always assumed American PB&J was identical to Canadian.
I prefer jam in general, but a lot of people find this stuff easier to spread on a pb&j sandwich (like softer untoasted bread) or other uses where a thick texture would make jam more difficult to use but they still want the fruit goo (like filling a pastry with maybe). Usually we would use the word jam to mean like a chunkier fruit preserve, and jelly specifically refers to this stuff.
I’ve seen Welch’s gummies before… Never jelly in a squeeze bottle like that though. The jam aisle at most grocery stores I’ve gone to is pretty much just Smuckers and similar jarred jams
Interesting. We have jars of smucker’s jellies here in America too, but it’s the homogenous seedless kind as described above, same stuff that’s in the squeeze bottle. We don’t really call it “seedless preserves” here though, that’s just implied with jelly. I might call the heterogeneous kind you described “jam” or “preserves” instead of jelly, but that distinction might be a local thing.
i too, grew up calling it “jam”… preserves were actually the extra heterogeneous variety, usually homemade… and jelly was the congealed, grape flavored, high fructose corn syrup…
and then there’s apple butter… which is just made out of apples…
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