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
    0·
    6 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…

  • Countess425@lemmy.world
    0·
    6 months ago

    Traffic Jam.

    It’s got a bunch of different berries and rhubarb sometimes. Slovacacek’s on I35 outside Waco makes the best.

  • Girru00@lemmy.world
    0·
    6 months ago

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

  • southsamurai@sh.itjust.works
    0·
    6 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.

      • Ioughttamow@kbin.run
        0·
        6 months ago

        It’s delicious imo

        Edit: I mostly eat them as an open faced sandwich. The sriracha can end up soaking into the bread, which I think can cut back on the spiciness too much

      • Ioughttamow@kbin.run
        0·
        6 months ago

        Pretty much, though these days I usually make them open faced. The sriracha could soak into the bread too much if not consumed quickly enough