Okay, I am a HUGE PB freak, so I’ll take either. But if I had to choose, I’ll take Skippy. Peter Pan used to be my fave, but nowadays, it’s too greasy. 
However, the best? Aldis.
OK, but you all eat haggis, so. . . 
Unless you’ve found something I’d be interested in finding, Skippy Natural has salt in it as well. I eat the 1/3 less sodium and sugar variety of Skippy Natural.
Are you sure he’s buying that excuse? He might prefer a taste test. 
Was the corn syrup part about peanut butter? Of most of the peanut butters I’ve seen, they don’t have corn syrup in it, at least in the form of HFCS. Mostly it’s sugar, salt and sometimes hydrogenated oil
Intrigued by this, I looked up the sugar content for regular Jif and regular Skippy. It looks like they have the same amount of sugar - 3g per 2 TBS. each.
Not sure why one would taste less sweet. Maybe because Jif has molasses as well as sugar? I’d think that would make Jif taste less sweet.
Now I’m even more curious to try it out.
Don’t faint, but I sometimes just melt some peanut butter on noodles, add some salt and pepper and consider that a decent snack.
What are you waiting for?! Those posts don’t write themselves. 
Jif definitely. Although I wouldn’t refuse any type of peanut butter, I do like it better and it’s made here. I used to drive past the plant on my way home from work sometimes when they were roasting peanuts and it smelled so good.
You have an enviable life.
I prefer Skippy over Jif by a tiny bit, but I find them largely interchangeable. Peter Pan just tastes weird to me.
And I can’t stand any peanut butter where the oil separates. It never mixes back in correctly, it makes everything an oily mess and it doesn’t taste that much better from the sugary stuff. I DEMAND any peanut butter I have, sweet or natural, have partially hydrogenated vegetable oil. Any peanut butter that doesn’t have this ingredient is evil or even possibly communist.
Piffle, sir. I say PIFFLE!
A true aficionado would mine his or her own metals and with the sweat of their brow, forge their own peanut mill (using the 200-year old blueprints, of course) and then hand-grind their handcrafted peanuts with their handcrafted peanut mills.
I call you both a peanut-butter charlatan and a humbug, sir. I demand you retract your statement and give the good people of this board apology or I will demand satisfaction, sirrah.
I have the honor to be, yr obedient servant
F. Enris
Creamy Skippy is my first choice. Creamy Jif is second. Peter Pan is “is there another grocery around here?”
Welch’s Grape is the only jelly.
Currently eat Jiff, but have fond memories of Velvet.
Jif creamy for me. But not on a sandwich - straight out of the jar as a snack. I’m having some right now. 
When I was a kid, my mom started buying that Adam’s “natural” PB. I hated that stuff, but it wasn’t the flavor. It was the fact that Mom would stir it to get the oil mixed back in, and then to keep it from separating back out she would put it in the refrigerator.
Super-stiff PB out of the fridge rips your bread to shreds when you try to spread it. Mom didn’t see the issue, because she didn’t eat PB sandwiches. To her PB was a snack you ate by itself. Off a spoon.
Haha. Placement is everything. Just to clarify that the order of those quotes is backwards. He was replying to me here.
It looked more like this.
I prefer any peanut butter that doesn’t separate. My Kirkland peanut butter tastes okay, but I’ll never buy it again because it really needs some type of emulsifier.
For natural peanut butter, I simply don’t mix it. I reach as far as I can in with my knife or spoon and then wait for around a second for the oil to naturally fall off. Unless I have a batch that is unusually oily, this results in a nice consistency throughout the life of the jar, as some of the oil will drip back to the jar. If I try to mix it, I can never mix thoroughly enough, so the oil at the top, rather than staying at the top, will mix completely only in the upper half of the jar, leaving the bottom half very dry.
Blueprints? Blueprints?!? Are you serious?
How do you not know the work of Kirchoff, Sanders, et al (1984), showing that the Nazca Lines were fanciful drawings of the mills and pestles of the Ancient Travelers, and their followup (1987) showing their interpretations of the Ancient designs? Are you just spitting on the studies of the great Brazilian historian Guilherme Oliviera, who has tracked peanut butter manufacturing techniques since the days of the great Amazonian empires, and who’s store of knowledge can be found at… well, I can’t find the link, but feel free to Google it.
… I mean, what is it with you and Brazilian scholars, anyway? :dubious:
No, you come at me with steampunk automation crap and dare call me a charlatan.
Blueprints! Fah!
JT
cc: G. Oliviera, B. Kirchoff
No one is going to help this poor person out? Isn’t this board about fighting ignorance?
https://en.wikipedia.org/wiki/GIF#Pronunciation_of_GIF
.------------.
Jif Natural is the best, in my opinion. It’s not grainy or oily like Smucker’s. It’s just normal grocery store peanut butter, but with a bit more of a peanut flavor. Jif Natural with Honey is delicious if you like sweetened, but it’s not my usual buy.
Jif is made by Smucker’s, since 2001.
Like with the Coke/Pepsi showdown, a showdown between two major national brands of PB sounds like a clash from a bygone decade.
Ditto. My personal preference these days is the Weis store brand of natural* PB. Smuckers’ natural* PB is also quite good.
*In this post, “natural” is defined as no ingredients other than peanuts and salt. And definitely no added sugar, corn syrup, partially hydrogenated vegetable oil, etc.
Molasses is a sweetener, so it seems that Skippy and Jif contain equal amounts of sugar, but Jif has additional sweetening on top of that. So it makes sense that Jif has a sweeter taste.