I prefer a pb and honey sandwich if I must have a cold sandwich with pb on it. (grilled cheese is much preferred.)
My husband loves pb & j. He has no preference when it comes to crunchy v. smooth but he usually chooses grape jelly. He even keeps pb, bread, and jelly at work for lunches. I sent him with some newly made spiced peach jam today to change things up a little bit. He was quite happy.
Yup jam is totally the way to go. I want actual pieces of fruit in my spread, not just the goopy stuff.
Cannot answer poll that is jelly-based.
This is the best PBJ on the planet right here.
I prefer smooth BP and grape J, but if you’ve only got cruchy/strawberry, I’ll eat it happily.
A question for those who said apple, are you talking apple butter? or is there such a thing as apple jelly?
Actually apple jelly.
I prefer strawberry preserves with smooth peanut butter.
Apple jelly is good if you stir up with the PB. 
Crunchy and honey all day.
Crunchy, with grape jelly.
Peanut butter on both pieces of bread, jelly, jam or preserves in the middle.
Heathens.
Should have been an apple jelly option. Crunchy and apple.
superchunk, with banana slices.
Jif Creamy Peanut Butter - it’s one of my desert island foods.
As far as jam is concerned, I’ll go with strawberry. But I prefer my sandwiches without jam, coupled only with a cold, tall glass of milk.
Crunchy peanut butter with raspberry jam. Except I’m dieting, so I only get one piece of 12 grain bread, and no jam.
My mother’s homemade wild-picked huckleberry jam, however, will never, ever be topped.
No J, here. I like my PB with either of the following:
Otherwise, just plain PB, thanks. It works well on a flour tortilla, too, BTW.
*Think about it. It’s just like a satay, only with different meat.
I feel ya. For some reason, all jellies are too sweet for me now. But I can occasionally get syrup or honey down to just the right level.
But, usually, I just stick with sweetened peanut butter by itself, or (very occasionally) with butter (but only on toast).
The one thing I hate about peanut butter is that, no matter how careful I am, I always wind up smelling or tasting it for the rest of the day. And while that’s not always horrible (and no one else seems to be able to smell it), it does get old.
Ah, well in that case I don’t know what we call it.
Natural PB with Seville orange marmalade or some other citrus (e.g. lime marmalade, lemon curd) on one slice, and PB with some other jam/preserves on the other. Certainly not jelly!
I’ve got some quince jam right now, and might go for raspberry for the next one. I find that ethnic stores often have preserves that don’t show up in your typical supermarket, and good prices too.
Natural PB, which is less smooth than the commercial brands, with pepper jelly that I make myself - white bread. Second place is PB and sour cherry jam. I tried making a combined sour cherry/pepper jam but the results weren’t as great as I had hoped. Still makes a good sandwich though.
There are 5 kinds of “jellies” in my fridge at the moment - orange marmalade, blackberry, blueberry, strawberry, and classic grape. The best thing, to me, about the PB&J is the ability to change it up.
I have smooth peanut butter at the moment, but I may go crunchy next time. I don’t care for extra crunchy though as it tends to shread the bread.
I answered “other.”
ETA: Bread is usually a multi-grain, soemtimes lightly toasted.