Pb Jelly Jam Recipe

Prepare fruit

Peel the ripe banana and break into 2–3 pieces. If using fresh strawberries, hulI and quarter them. Measure 1 cup mixed berries (fresh or frozen).

Add banana pieces, mixed berries, 1 cup oat milk, 1 tablespoon Greek yogurt (or dairy-free alternative), and 4 ice cubes to a high-speed blender.

Add a pinch of sea salt and 1 teaspoon vanilla extract if using. Blend on high until completely smooth and creamy, about 30–45 seconds. Scrape down the sides and blend another 5–10 seconds if needed.

While the smoothie blends or immediately after, place 2 tablespoons creamy peanut butter in a small bowl. Stir in 1 teaspoon maple syrup (optional) and 1 teaspoon warm water to loosen the peanut butter until it reaches a pourable, ribbon-like consistency.

Taste and adjust: add a tiny pinch of salt if peanut butter is unsalted, or more sweetener if you prefer it sweeter.

If your jam is very thick, microwave 1 tablespoon jam for 5–8 seconds or stir in a few drops of warm water until it becomes slightly thinner and easier to swirl.

Pour the smoothie into a 16–20 oz glass, leaving about 1/2–1 inch at the top. Drizzle the loosened peanut butter around the inside edge of the glass to create a swirl, or spoon the peanut butter on top and use a skewer to create a swirl through the smoothie.

Add 1 tablespoon of berry jam on top or along the swirl. Use a toothpick or skewer to lightly marble the jam into the surface of the smoothie for a 'jelly' effect. Garnish with 2 fresh berry halves and sprinkle 1 teaspoon chia seeds on top if desired.

Insert a straw and serve immediately while cold. Stir briefly before drinking if the peanut butter and jam have separated slightly.

To make ahead: keep smoothie base refrigerated (not mixed with peanut swirl) for up to 24 hours. Reblend with a splash of oat milk before serving and add peanut swirl and jam garnish just before serving.