After all the requests I got to make peanut butter and jelly sandwiches for the sandwich series, I finally decided to give in and make a homemade peanut butter and jelly sandwich. However, I knew I didn't want to just make a plain old pb&j… I wanted to level up the peanut butter and jelly sandwich and I knew exactly how to do it. We are swapping out the classic white bread with some super fluffy poppy seed challah then stuffed with creamy homemade peanut butter and classic grape jelly. Dipping it into a simple egg custard mixture and pan fried that bad boy until it’s golden brown and crispy on the outside. PB&J french toast for the win!
Not only was this sandwich series episode tons of fun to make, I was also left with jars of delicious homemade peanut butter and grape jelly that will last a while. However, if you want the detailed recipe on making challah at home, check out my Ultimate Bread Baking Handbook (Free PDF) -https://www.sourdoughu.com/bread-book. Its filled with tons of different bread recipes that you can try out! Give these recipes a try when you can and send me pictures to my instagram @lifebymikeg!
Homemade Peanut Butter
4 ½ cups raw peanuts
4 tablespoons of maple syrup (optional)
4 teaspoons of oil (optional)
Pinch of salt (optional)
Roast peanuts at 400 degrees fahrenheit for 20 minutes. Tossing every 10 minutes.
Once they have cooled off you can start peeling the skins off by rubbing the peanuts in between your hands. The skins should just fall right off. If you have a spider tool it helps to separate the peanut from its skin much faster. This part of the process is quite time consuming so get some friends to help you out and offer them a homemade peanut butter and jelly sandwich as a reward!
Once all the skins have been peeled off, dump all the peeled roasted peanuts into a food processor and blend for about 5 minutes. If you need to break it up a couple of times until it starts to get warm that is okay.
Once your peanuts have turned to peanut butter, add in maple syrup, salt, and a little bit of oil. Then continue blending until it goes back to being super smooth again. I put the oil as optional because it depends on the amount of oil that comes out of your peanuts as they blend. If you like the consistency of your peanut butter as is you can skip the extra oil. It's totally up to you!
Once your peanut butter is done, scoop it out and place it into a le parfait jar to keep it nice and air tight for whenever you want some peanut butter!
Warning: Raw peanuts may contain aflatoxin if not dried properly. Get your peanuts from a good source and be sure to roast them before eating them.
Concord Grape Jelly:
7 ½ pounds of concord grape
1 cup of water
4 ½ tablespoons of powdered pectin
½ cup of lemon juice
2 cups of sugar
Pectin (Follow the instructions on your package)
Add all your concord grapes to a big bowl and give them a good rinse to get rid of any dirt, mold, or unwanted things.
Drain out all the water and then pick the grapes off the vine and add them to a big pot.
Add in 1 cup of water and give it a good mash to separate the grape skin from the grape.Set your pot to medium heat and bring to a boil.
Once it comes to a boil, lower the heat down to medium low and simmer for 5 minutes covered.
Pour the grape juice through a metal strainer to get rid of all the seeds and skins.
Go ahead and read your pectin powder instructions and combine your pectin into your sugar. This will make dissolving the pectin a lot easier.
Pour the juice back into a clean pot along with lemon juice and pectin sugar mixture. Once everything has dissolved, pour it through a strainer and begin jarring your jelly up. Check out how to sanitize and jar your jelly here!