Omg she is so cute!!! I love the pb&J aesthetic. Love her ♥ I especially love her cute curly hair.
I'm Italo-Australian but used to live in the US because my fiance is American. 'Jelly' is not really 'Jam' as we know it-- it doesn't have bits in, and is generally less preserve like than what we are used to in Australia. It's usually made from just the clear juice of the fruit and it's often squeezeable, so, that kinda gives you an idea of the consistency. The reason it goes particularly well with American PB is that American Peanut butter is super creamy, and the 'Jelly' is a good foil to that. I mean you can totally use a preserve or jam instead of American style jelly but it does alter the taste a bit, and our PB in Australia is a tiny bit drier. As to what type of 'jelly' is best... there is a big debate as to whether strawberry jelly orgrape jelly is the way to go. Having tried both, its grape jelly all the way in my humble opinion.
There's no contest. It's actually really hard to recreate the taste here in Australia because grape jam or jelly is not a thing here at all, I have never even seen it for sale! I always get it sent or have to buy it from USA foods.
I love PB on its own but there are some times I don't mind smooshing it up with grape jelly. Its a bit like when I add PB to my nutella toast or to my banana and honey toast. Just a bit of a different spin on something classic. Its a little weird but no more weirder than like, fairy bread.
Now I'm hungry.
(11-30-2020, 01:56 PM)Elfy Wrote: So to get this straight, that's just peanut butter, right? Not peanut butter mixed with jam (what those in North America refer to as jelly)? I've never understood the need to ruin a perfectly good peanut butter sandwich by sticking jam in it, or vice versa with a nice jam sandwich. When you say peanut butter and jelly is there a particular type of jam that's favoured? It's rather like ordering fish and chips, but not specifying what sort of fish you want.
I'm Italo-Australian but used to live in the US because my fiance is American. 'Jelly' is not really 'Jam' as we know it-- it doesn't have bits in, and is generally less preserve like than what we are used to in Australia. It's usually made from just the clear juice of the fruit and it's often squeezeable, so, that kinda gives you an idea of the consistency. The reason it goes particularly well with American PB is that American Peanut butter is super creamy, and the 'Jelly' is a good foil to that. I mean you can totally use a preserve or jam instead of American style jelly but it does alter the taste a bit, and our PB in Australia is a tiny bit drier. As to what type of 'jelly' is best... there is a big debate as to whether strawberry jelly orgrape jelly is the way to go. Having tried both, its grape jelly all the way in my humble opinion.
There's no contest. It's actually really hard to recreate the taste here in Australia because grape jam or jelly is not a thing here at all, I have never even seen it for sale! I always get it sent or have to buy it from USA foods. I love PB on its own but there are some times I don't mind smooshing it up with grape jelly. Its a bit like when I add PB to my nutella toast or to my banana and honey toast. Just a bit of a different spin on something classic. Its a little weird but no more weirder than like, fairy bread.
Now I'm hungry.
