Most of us have fond memories of coming in from outside playing as a kid to find mom had made you a PB&J for lunch or finding one in your lunchbox when you were in grade school!
It was like a giant hug as you sat there eating the delicious mix of sweet and salty textures that just made your day. Have you ever wondered who thought to take Peanut Better & mix it with Jelly?
No one really knows for sure, but the speculation is that a writer named Julia Davis Chandler may have had a hand in it. In a 1901 edition of Boston Cooking School Magazine. She wrote about making “little sandwiches” (also called bread fingers) consisting of three layers of bread and filled with peanut paste and crab apple jelly.
Back then peanut paste was peanuts ground by hand and was thick and hard to swallow. It was refined by peanut grinder mill and then hydration was added by Joseph Rosenfield in 1922, he called new peanut butter “Skippy.”
In 1917, Jelly became popular by a man name Paul Welch (yes, the grape jelly creator.)
Peanut butter soon was available in stores and was an affordable item. During the depression, many families ate PB&J sandwiches because it was a cheap meal that satisfied their hunger. But the real PB&J love fest didn’t happen until WWII.
Soldiers received ration meals that included a jar of peanut butter and jelly. They would spread the two items on two pieces of bread. It was an effective energy boost.
Today, Peanut butter and Jelly is a staple of today’s family shopper.