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Easy Homemade Uncrustables: Freezer-Friendly PB&J Recipe

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Make your own freezer-friendly peanut butter and jelly sandwiches at home with this simple recipe. Better than store-bought, customizable, and perfect for busy mornings or lunchboxes.

Ingredients

Scale
  • 1 loaf soft white bread or whole wheat bread (about 10 slices for 5 sandwiches)
  • 1 cup (240g) creamy peanut butter (Skippy or Jif recommended)
  • 1/2 cup (160g) strawberry jam or jelly (any flavor works)
  • 2 tablespoons (30ml) honey (optional)
  • 2 tablespoons (28g) butter, softened (optional)

Instructions

  1. Lay out 10 slices of bread on a clean cutting board. If bread is fresh, let it sit out for 5 minutes to slightly stale for better sealing.
  2. Spread about 2 tablespoons (30g) of peanut butter onto 5 of the bread slices, going all the way to the edges to create a barrier.
  3. Spread about 1 tablespoon (20g) of jam or jelly on top of the peanut butter.
  4. Place the remaining 5 bread slices on top, peanut butter side down. Press down gently.
  5. Press a 3-inch (7.5 cm) round cookie cutter or glass firmly into the center of each sandwich. Twist slightly to cut through all layers. Remove crust scraps.
  6. Place each round sandwich on a flat surface. Press the tines of a fork all around the edge, about 1/4 inch (0.5 cm) from the edge, to crimp and seal. Flip and repeat on the other side for a double seal.
  7. Place sealed sandwiches on a parchment-lined baking sheet in a single layer, not touching. Freeze for 1-2 hours until solid.
  8. Transfer frozen sandwiches to a freezer-safe bag or container. Squeeze out excess air, seal, and label with the date. Store for up to 3 months.

Notes

Use day-old bread for best sealing. Don’t overfill with jelly to prevent leaking. Flash freeze individually before bagging to prevent sticking. For warm version, microwave thawed sandwich for 10-15 seconds. For crisp version, toast in a skillet for 30 seconds per side.

Nutrition

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