Yes, I’m bringing you peanut butter and jam.
I’m doing it because nothing store bought compares to homemade peanut butter or jam.
I’m doing it because you probably have a strawberry hole in your fridge.
I’m doing it because sometimes you just need something simple to make.
I’m doing it because you can listen to this piece while you make the peanut butter.
And this one while you make the jam (jelly). You’re ready for it.
Growing up, I had a pb & j probably 3 out of the 5 days I went to school. Steve didn’t. He doesn’t like pb & j sandwiches. I know, I should break up with him. We’ve already talked about it. He’s lucky he’s cute.
I love a good pb & j. I love it even more when it’s made with super good peanut butter that has a little flair, like a side ponytail made of cinnamon and brown sugar, and intense strawberry jam that doesn’t have a giant mushy strawberry waiting to ruin my day.
The other great thing about homemade peanut butter is that it doesn’t just have to be peanuts. Technically any nut can be turned into a butter. And it’s insanely easy with flavor options for dayyyys. Almond Joy Butter anyone?!
Jam on the other hand is usually a little trickier. There’s pectin and canning and enough things to make you want to scream and throw something against the wall, but this jam is different. There’s just 4 ingredients: Strawberries, sugar, balsamic vinegar, and awesomeness.
Voom voom shebang. Pump up that jam. Let’s get to work.
Peanut Butter
fills 2 half pint jars
The basic of the basics would to just put some peanuts in a food processor and let them whirl around until the butter is made, but I like to add the side ponytail flair and throw in brown sugar and cinnamon. Just enough to say we did though, this isn’t a cinnamon roll.
3 c roasted, not salted, peanuts
3 T brown sugar
1/4 t cinnamon
pinch of salt
Throw all the ingredients into a food processor fitted with a steel blade and let ’em go for about a min. scrape down the sides and let it go for another 2 min. 3 min total is usually my golden time.
Add more sweetness if you think you need it, or other spices to change it up.
Strawberry Balsamic Jam
from Savory Sweet Life
fills 3 half-pint jars
Don’t be alarmed by the addition of the vinegar. You can’t taste it in the end, and it adds even more flavor to the strawberries. Just don;t stick your face over the pot while it’s cooking unless you want to clear your sinuses into the jam, but that’s really gross so just don’t.
4 c chopped strawberries, I cut most of mine into sixths or eighths
2 c sugar
1/4 c balsamic
Throw everything into a large stockpot and cook over medium heat for about 30 min, or until the consistency is close to honey. You can also just use a thermometer and watch for it to hit 220 degrees. Allow to cool down then place in a mason jar. This isn’t canning at all, follow these instructions if you want to take that route. Also high five for ambition.
