FOOD NEWS
The Little-Known Jelly Flavor On The Very First PB&J Sandwich
BY Deb Kavis
PB&J sandwiches date back to the early 1900s with George Washington Carver's popularization of the legume and John Harvey Kellogg's development of the peanut butter-making process.
In a 1901 issue of "The Boston Cooking School" magazine, an article by Julia Davis Chandler says her finger sandwich used peanut paste (PB) and either currant or crab apple jelly.
By today's standards, these jellies lack the sweetness that has become synonymous with a PB&J sandwich, as both fruits are tart and often bitter.
If you want to make a vintage-inspired PB&J that’s sweeter than the first variation of the sandwich, mix in a good amount of sweetener to turn the jelly into an ideal fruit spread.