I always use separate knives. Using the same knife is gross.

I start with the jelly/jam on one slice of bread. Then wipe the excess jelly/jam, on the knife, on the opposite slice of bread to "clean" the knife. Then get the PB.

So you are the guy that sticks the mustard knife in the mayo jar!

cruiserag2020 said:

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I start with the jelly/jam on one slice of bread. Then wipe the excess jelly/jam, on the knife, on the opposite slice of bread to "clean" the knife. Then get the PB.

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Pro tip. This is./Yoda voice.

Sometimes for a late night snack I just put a couple tablespoons each of PB and jelly and mix in a small bowl until they're completely incorporated. Then I eat with a spoon and wash it down with cold milk. Saves some carbs that way.

Buy jelly in the squirt bottle.

SpiderDude said:

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cruiserag2020 said:

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I start with the jelly/jam on one slice of bread. Then wipe the excess jelly/jam, on the knife, on the opposite slice of bread to "clean" the knife. Then get the PB.

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Pro tip. This is./Yoda voice.

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Backwards it making are you. It is PB&J, not J&PB.

Otherwise, carry on.

cruiserag2020 said:

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I start with the jelly/jam on one slice of bread. Then wipe the excess jelly/jam, on the knife, on the opposite slice of bread to "clean" the knife. Then get the PB.

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This is how you do it. It also works if you do PB first and then jelly.

Go to's are strawberry preserves or jam, and grape jelly.

Same knife.

PB jar to Jelly jar then lick knife.

Grilled PBJ is the tits

Make it normal then butter the bread and throw in the pan like you would a grilled cheese.

Life changing stuff

Peanut butter, wipe on clean bread slice, then dip in jelly and spread.

BTW, anyone know the difference in jelly and jam?

Knife for the pb.
Spoon for the preserves/jam.

Separate knives, PB on both sides, jelly in the middle

MooreTrucker said:

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The Ghost of DUCK01 said:

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Peanut butter, wipe on clean bread slice, then dip in jelly and spread.

BTW, anyone know the difference in jelly and jam?

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Jelly is juice

Jam is pureed fruit

Preserves/marmalade are whole or chopped fruit

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I will let him tell the joke

Salute The Marines said:

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Best jellies are

1. Guava
2. Grape
3. Apple
4. Strawberry
5. Blackberry

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You need to try red plum jam. I typically get HEB brand or Bama brand. It has great flavor and spreads like softened butter. No tearing of the bread. I love the taste of Guava jelly, but haven't found one that doesn't tear up the bread when trying to spread it.

I also really like Bonne Maman's Four Fruit Preserves, which has cherries, strawberries, reducurrants and raspberries. I buy the giant 36oz jar at Costco. HEB only has it in 13oz sizes.

PB & J with homemade strawberry jam is one of the world's best foods. However, if you put that peanut butter knife in the homemade strawberry jam I would ban you from my kitchen.

TexDill15 said:

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Same knife.

PB jar to Jelly jar then lick knife.

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This is the only reasonable answer. Anyone who uses two knives needs to look at themselves in the mirror extra long tonight.

Garrelli 5000 said:

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First - why water down pb&j with bread? Stir both in a bowl and eat w/a spoon.

Second - if I must, I use 1 knife, add the PB, lick the remainder off, then the J.

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Lick the knife and then stick it into the jelly?!?! GTFOH!!!

I take my PB&J game seriously. I also now toast them on the griddle. (thanks Tanya). In order to get it done just right, it takes a little bit of extra work.

1) You will need 4 ingredients - WHITE bread, room temperature butter, PB of your choice, jelly of your choice. I am not going to critique people's PB preferences, but, toasting fresh PB is going to leak out a lot of PB oil, and you are going to have an unacceptably messy sandwich. HEB crunchy works well for me.

2) Start with (dairy) butter on the outside of the bread. You want to be very judicious here. You are not looking for butter taste, the only reason why the butter is there is to give the bread that crunch you get from slow cooking in oil on a griddle. In order to pull this off, it is imperative that you use softened butter, as it is so much easier to spread. Buy a butter dish already.

3) Next to PB. You need a thin layer of PB on BOTH pieces of bread. This is to keep the bread from getting too soft from the jelly that is about to be warmed up on the griddle. When you toast, the jelly will warm up, and might start to get more liquidly. If you add liquid jelly together with the seeping PB oil, you are going to have bread failure. You will miss out on that crunch from the toasted bread. That's a failed dish. So, not too much PB, both sides of bread. You are trying to protect the bread.

4) Jelly. Put it on one side, or both. Not a huge deal. But, don't think you can get away with putting PB on both pieces of bread if you just put jelly on one. Warm jelly is a fickle mistress, and she will absolutely destroy your bread, even after cooking is over, without the proper PB protection.

5) Grill low and slow. You are looking for maximum crunch, and some warmness to the PB, without getting it too runny.


All tongue in cheek, but so real wisdom from experience here. Your sandwich might still be a little more messy due to the toasting, but if you can pull off crunchy bread PB&J. it's fabulous.