Or buy it on Amazon, which I’m about to do. (Weber’s horseradish yellow mustard is my personal favorite for hot dogs.)
Pineapple jam goes really well with peanut butter too!
I have a jar of apple jelly on the shelf, but SFAIK there’s no such thing as apple jam. Apple butter, yes. But not apple jam.
Actually, I can’t think of any fruit that doesn’t go well with peanut butter.
As long as we’re talking about what goes well with peanut butter, I’ll throw in bacon too—crispy fried strip bacon, not rashers or back bacon. The salt and smokiness blend well with the roast peanut flavor.
Of course, Elvis. the Voice of the American Soul, loved his peanut butter sandwiches, in various iterations—with bacon, bananas, honey, jam… If you could put it between two pieces of bread, he’d eat it, especially if it was grilled in butter!
Yeah – sliced bananas on a peanut butter sandwich is pretty good. Got the idea as a kid from hearing Elvis liked it.
I think that technically, apple butter is a kind of jam, though it’s never referred to as such.
Depends on where you look-- You can often get other varieties at farmers’ markets and the like. My mom, for instance, makes several of those, plus elderberry, serviceberry, rhubarb, jalapeno-pear, pear butter, and two different kinds of tomato jam (one with garlic and basil, the other with ginger).
“Relatively easy-to-get” being the lynchpin.
Once you get into local farmers’ markets and individuals’ home-brew items, the gamut gets truly wide – though we get fairly far afield from what the average 3rd grader puts on their PB&J. Which is A-OK.
I’m not sure that it is, but I’m also not sure there are any definitive definitions. A fruit butter is just fruit that is cooked down over a long period of time until it becomes a spreadable consistency. I don’t believe it ever gels nor needs pectin (whether added or in the fruit) the way a jam or jelly would.
When I moved into my basement apartment 11 years (!) ago, the south side of our back yard had a huge apple tree that provided both shade and fruit. Every fall, my landlord would gather the fallen apples and give them to a friend to turn into apple butter. Unfortunately, this came to an end a couple of years ago when our neighbor cut down everything separating our two yards so she could add an extension to her house—the trees and hedges were all on her side of the wire fence. (I still have a jar of apple butter in my fridge, though, preserved with a large dose of brandy.)
When I was in fifth or sixth grade, I remember my mother bringing home a jar of tomato jam, something I had never seen before and have not seen since. I opened it one day after deciding I wanted to try it, and it turned out to be delicious. I was expecting it to be tangy like ketchup, but it was quite sweet and fruity instead. I don’t remember if I paired it with anything—I probably just ate it out of the jar, or spread it onto some Wonder Bread and ate it that way.
I can recommend these for anyone watching their sugar intake:
“Forest Fruits” is a fancy name for “mixed berries”.
Of course he did. He was just trying to put a weird foreigner at ease
After all this yesterday, I couldn’t help but make a cheese and pickle sandwich for lunch today. It was great! 
Ah. I can get that in Tesco !
Thanks. I might give it a try…
Inspired by this thread, I finally ordered some Branston pickle. It arrived today, and I made my first cheese and pickle sandwich minutes ago; just aged extra-sharp white cheddar and the pickle, on sourdough bread.
Results: I think I’m in love…
So glad you liked the Branston pickle!
[bolding mine]
See, THIS is reason number one to move to the UK. Or just be a closet Anglophile.
My favorite jams are on the chutney side… my favorite is a tart marmalade, and I would always get a jar for Christmas. Now I demand only orange/lemon/ginger marmalade from Quince & Apple.
(Holds up well to an aged cheddar or goat cheese on toast… or with peanut butter!)
I think you recommended this upthread. It’s why I have a jar in my fridge right now!
Ok, I’m embarrassed. I remembered going all fan-boy on it somewhere, but it never occurred to me to search the thread I was IN…
Well, like I tell my kids when I start to tell them the same story twice, “At least the story matches the previous one, so you know I’m not lying.”
But so glad you got some marmalade. If you find anything like it, let me know!
There are few US-UK divergences here, using the same words but meaning different things.
Jam vs Jelly, yeah we have both in the UK, we’re aware of the difference, just Jelly isn’t popular, and is also a generic name for what americans call Jello, so there’s confusion there. So most brits will think Jello type of stuff.
Corned beef. Well, that’s different (and I think this is true in Ireland where people think Corned Beef and cabbage is a dish of theirs, if it is, it’s probably different). It means “bully beef” (US name) in the UK. Usually tinned (but can buy fresh) mix of corn and beef. I think it came from Argentina originally. Whereas the US uses it to refer to what brits call Salt Beef, which is beef cured with something.
Peanut Butter. I’m not a fan. However, I believe the UK version is much more savoury (with chunks of peanut, not sure if that is in US version) than the US version, which is a sweet thing. So making that over in the UK, PB&J is just a disasters without this information. It sounds like you need US peanut butter, and Jelly preserve to match.
Pickles usually refers to chutney/relish in the UK. If it’s what US people call pickles its Pickled Gerkin.
Pickles in a sandwich in Australia usually (or used to) refer to sweet mustard pickles which is a spread. Basic version a slice of plastic cheese with pickles in white bread, add a slice of ham and you have a real feed.
The US does not have anything we call “bully beef”. The only time Americans ever use the term “bully” is for a child or person with the maturity of a child who harasses others for amusement. Nor do we have any sort of meat served with maize grains, neither packaged together nor served together. American “Corned Beef” is treated with salt, but I don’t think it’s sodium chloride; I think it might be some sort of nitrate.
US peanut butter comes in both smooth and chunky versions (tastes vary among Americans which is preferred), and it’s not particularly sweet (except in so far as lots of American foods are over-sweetened), though it’s often served with sweet things like fruit preserves or chocolate. The stuff I have in my cupboard right now has 2 g of added sugar in a pound (454 g) of peanut butter, and there are some brands with no added sugar at all.
A gherkin is a type of “pickle” in the US sense. Usually small and kinda sweet? I’ve only eaten a few, and I remember not caring for them. I prefer kosher dills…especially garlicky ones, and ones that aren’t too pickled, i.e. you can tell it was orginally a cucumber and not too soft.