Homemade PB&J Uncrustables – Better Than Store-Bought

Store-bought Uncrustables are convenient, but they’re expensive and full of ingredients you can’t pronounce. These Homemade PB&J Uncrustables take 15 minutes to make a big batch, freeze for up to 2 months, and taste so much better.
The secret to a perfect frozen PB&J that never gets soggy? Spread peanut butter on both sides of the bread. It creates a moisture barrier that keeps the jam from soaking into the bread — even after freezing and thawing.
Kids love the fun round shape with the crimped edges, and you’ll love that a whole loaf of bread turns into 10-12 ready-to-go lunches in minutes.
Part of our 5 Make-Ahead Freezer-Friendly School Lunches collection.
(As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.)

Homemade PB&J Uncrustables
Ingredients
- 1 loaf whole wheat sandwich bread
- 1 cup creamy peanut butter or sunflower seed butter for nut-free schools
- ½ cup strawberry or grape jam
Instructions
- Spread a thin layer of peanut butter on BOTH slices of bread, edge to edge. This creates a moisture barrier that prevents sogginess after freezing.
- Spread jam on one side, on top of the peanut butter layer.
- Press slices together. Use a round cookie cutter or the rim of a cup to cut into circles.
- Seal the edges by pressing firmly with a fork all the way around.
- Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer to a labeled freezer bag.
Notes
Tools That Make This Easier
- Silicone Baking Mat — Buy on Amazon
- Glass Storage Containers — Buy on Amazon
- Measuring Cups & Spoons — Buy on Amazon
