Nothin’ like Homemade Peanut Butter and Jelly!

This weekend is a busy one at our house. This is because last weekend was K’s birthday party and we had houseguests all weekend, too, so we skipped the homeschooling classes in favor of doubling up on them this weekend. Which was a great idea at the time, until we got to this weekend and we’re STILL really busy b/c we didn’t have K on Saturday like we normally do (birthday party with her mom), plus I had a ladies luncheon to go to today, plus we had double lessons in both classes, plus tomorrow is K’s real birthday, so we’ve got presents to give, Birthday desserts to eat, and a myriad of other things we need to do. Oh, and did I mention we don’t have K until the afternoon tomorrow? That makes it serious crunch time on getting things done, but despite all that, we’re catching up! As a matter of fact, she has all of her worksheets done for my class, has both typing lessons done and has 2/3 of her actual cooking part of the cooking class done. The only things she has left to do for the cooking class is make deviled eggs tomorrow (protein) and fill out a Nutrition worksheet where she keeps track of what she’s eaten today and for the next two days…not bad, considering.

In the midst of all the chaos, we’ve done pretty well on combining lessons, if only by accident even! What in the world am I talking about, you ask? Well, it all started with the combining of the two weeks worth of lessons…K is in the middle of her Protein Chapter, but the second week of Proteins I had combined with the lessons on Microwave Cooking…

So for her microwave cooking, I let Kaylea make microwave Grape Jelly since I had a jar leftover from my jam making this week. I figured it doesn’t get much easier than microwave jelly and I was certainly right. We worked together on it and I even “canned” it for her-not that it lasted long enough to be worth it, we made it yesterday and opened it today, lol. It was a wonderful lesson on microwave cooking because she learned an important lesson about steam burns (no, she’s not actually hurt, don’t worry!). She learned how important it is to open plastic wrap AWAY from your fingers to avoid burning herself. It’s the kind of lesson you don’t soon forget and yet she was not seriously hurt at all, which makes it even better!

So anyway, she made the BEST grape jam I’ve ever tasted…seriously…I’m a little jealous, hehe. We are all in love with it and I’m wishing we had made more than one jar!

Then comes tonight’s lesson…remember we’re still doing Proteins, so I had it on the lesson plan to make peanut butter, a protein-laden treat that is simple enough for a 5 year old to make. It’s been a long time since I’ve made peanut butter and my old blender took its sweet time making it, but it turned out great (once we added the sugar-we’re not much for the natural kinds of peanut butter, eww!).

By now you may be learning just how perfectly these two lessons came together on the same weekend. Our girl, who hates peanut butter and jelly sandwiches has already put in her request for a pb&j sandwich for breakfast. I’ve already had a pb&j sandwich tonight and hubby even stole some of mine! It was quickly decided that the only thing that would make a homemade peanut butter and homemade jelly sandwich better is if it were put on homemade bread, lol…if it weren’t so late and I weren’t so tired, I’d make bread tonight just to try it…it’s going to be heavenly! Here are the recipes:
Homemade Peanut Butter
1 cup roasted, unsalted, shelled peanuts
1-1/2 to 3 tablespoons peanut or safflower oil (we used 2 1/2 Tablespoons Peanut oil per batch)
1/2 teaspoon salt (we could’ve done without the salt, honestly)
Sugar to taste, optional (we used 1 Tablespoon per batch)

Blend in food processor or blender adding just enough oil to make it smooth. You can use salted peanuts and omit the salt, or omit the salt entirely with unsalted peanuts.
Add sugar to taste, if desired.
If you want chunky peanut butter, add chopped peanuts after you have made the smooth version.
Store peanut butter in an airtight container in the refrigerator. Use within two weeks.
Yield: about 1-1/2 cups

So I got a couple of quick snapshots (after we had already dug in, sorry folks) of her culinary creations and I thought I’d share it with our friends and family:
This is the peanut butter:
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This is the Grape Jelly:

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Microwave Grape Jelly Recipe:
1 1/2 c (360mL) grape juice

2 ts (10mL) lemon juice

1 tb (15mL) powdered pectin

1 3/4 c (420mL) sugar

Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Yield: about 2 half-pints (480 mL). From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is.

(And for those of you wondering what kind of juice we used-we used Juicy Juice grape juice.)

Published in: on December 2, 2007 at 12:01 am  Comments (3)  

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3 CommentsLeave a comment

  1. Oh wow! How awesome!
    BTW, is there a way to use that recipe to make strawberry?

  2. To make this particular recipe strawberry, you would need to find 100% strawberry juice (which I’ve never seen) because this is a jelly (jellies are clear and made from the juice of the fruit), so I’m guessing that no, you couldn’t make this one into strawberry, but you could make it apple if you wished.
    If you’d like, I can look in my book and try to find you a strawberry jam recipe, (jams are more like cooked fruit as the base) I saw some easy ones in there.
    I know I still haven’t made you a tutorial, I’ll try to get to that this week sometime.
    Oh, and in answer to your other question…I didn’t use raw-actually the recipe calls for roasted unsalted peanuts so just look in the nut aisle of your grocery store for those tall clear jars (think Planters brand-but use the generic) and look on the package for unsalted in the title. I’d say it was about 2 bucks for the big jar, might’ve been closer to 3, but you could make like 6 batches out of one jar. The peanut oil is expensive compared to other oils, but I buy it in bulk since we use it for frying foods (makes them taste better) and the recipe only calls for a little. Salt is cheap and so is sugar (and again you just use a little). I’d say all told the peanut butter cost us maybe 75 cents per batch (we made 2 batches and it partially filled a nacho cheese jar that is pictured)…name brand peanut butter is between 3 and 5 dollars per batch, so it’s either a little cheaper or about the same on price but it tastes better than the stuff with all the preservatives, so it’s well worth the effort. A food processor would make this super-easy, too.
    Recipes for both are in my blog entry…

  3. Thank you for shared information

    Regarding typing test,
    In the 1980’s typing speed was one of the criteria to get jobs anywhere.
    But slowly this trend stopped and typing speed was not important to most of the employers.
    This is the reason why typing tests, which were once very popular suddenly, vanished from the scene.
    However recently we see a growing shift in the attitude of the employers

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