Homemade PB&J Uncrustables
Better than store-bought and ready in 15 minutes. The secret to no-soggy-bread? Peanut butter on both sides creates a moisture barrier that keeps them perfect after freezing.
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
To serve: Pack one frozen uncrustable in the morning. It thaws perfectly in 3-4 hours.
Key tip: Peanut butter on BOTH sides is the secret — it acts as a waterproof barrier so the bread never gets soggy from the jam.
Nut-free option: Use sunflower seed butter (SunButter) for schools with nut-free policies.
Storage: Freezer for up to 2 months.