I’ve probably eaten more peanut butter and jelly sandwiches than any other food in my life (I know I’m not the only one!). Sweet and decadent, PB&Js are one of the ultimate comfort foods — so when we were developing our small-batch preserve story last summer, where we whipped up our ever-so easy jumbleberry jam and tipsy gingered apricots, we knew we wanted to pay homage to our favorite snack.
When we started merging our beloved PB&J with the classic doughnut, we thought we were on track by using jumbleberry jam. We even had a lineup of fellow Chatelainers trying to get a bite! As it sometimes happens, we ended up pulling it from the story to showcase it front and centre in another issue. No longer able to use the jumbleberry jam, we decided to swap in grape jelly (who doesn’t love this classic?) and it couldn’t have turned out better!
Call it a happy accident, but there couldn’t have been a better way for us to celebrate spring than with a fresh batch of this new favourite.
Are you nut free? Try this zesty lemon glaze instead:
- 1 1/2 cups icing sugar
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp water
- WHISK icing sugar with lemon juice, water and lemon zest in a small bowl until smooth. Spread glaze over tops of doughnuts.