Gourmet Peanut Butter & Jelly Sandwich
A grown-up version of the classic PB&J with homemade grape jelly, peanut butter, and challah bread.
Sign up to personalise this recipe
- •7.56 lbs Concord grapesfresh
- •1/4 cup Lemon juice
- •2 cups Sugar
- •Pectinamount as needed
- •2 cups Peanutsroasted, skin removed
- •3 tbsp Maple syrup(optional)or honey
- •1 pinch Salt(optional)
- •1 packet Instant yeast
- •1/4 cup Sugarfor challah
- •1 tsp Saltfor challah
- •1 cup Warm waterfor challah
- •2 large Eggsfor challah
- •4 cups Flourfor challah
- •1/4 cup Butterfor challah
- •1 Egg washfor challah
- •1 tbsp Poppy seeds(optional)for challah
- 1
Wash and weigh Concord grapes. Remove stems.
5 min
- 2
Mash and cook grapes until color deepens. Strain to remove seeds and skins.
10 min
- 3
Add lemon juice, sugar, and pectin to grape juice. Cook until pectin dissolves.
10 min
- 4
Jar the jelly and boil jars for 10 minutes to preserve.
15 min
- 5
Roast peanuts at 400°F for 20 minutes. Remove skins.
20 min
- 6
Process peanuts in food processor until smooth. Add maple syrup and salt.
10 min
- 7
Mix yeast, sugar, salt, water, and eggs for challah. Add flour and butter. Knead dough.
15 min
- 8
Proof dough until doubled. Braid and egg wash challah. Sprinkle with poppy seeds.
1h 0m
- 9
Bake challah at 375°F for 35 minutes.
35 min
- 10
Assemble sandwich with challah, peanut butter, and jelly. Optionally, make into French toast.
10 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza