The other day I was in the grocery aisle grabbing more peanut butter and jelly for my son’s school lunches. I stood in front of the shelves stacked with jars — strawberry jam, grape jelly, raspberry preserves, apple butter — and thought: do most people really know the difference?

Here’s a simple breakdown you can use the next time you’re making a PB&J.

Preserves

Made from: Whole fruit cooked with sugar
Texture: Chunky with visible pieces of fruit
Best for: Toast lovers who like bites of real fruit

Jam

Made from: Crushed or smashed fruit cooked with sugar
Texture: Thick, spreadable, with small bits of fruit
Best for: Classic PB&J sandwiches and easy spreading

Jelly

Made from: Fruit juice cooked with sugar and pectin
Texture: Smooth, glossy, firm, no seeds or chunks
Best for: Kids who prefer no fruit pieces and sandwiches that stay neat

Fruit Butters

Made from: Strained fruit pulp cooked slowly until smooth
Texture: Silky, creamy, almost like a thick sauce
Best for: Spreading on biscuits, muffins, or adding to cheese boards

Peanut-Free Pairings

If peanuts are off the table, there are plenty of alternatives. Almond butter, cashew butter, sunflower seed butter, and even chickpea spreads are showing up on store shelves. These options make it possible to enjoy the PB&J experience without peanuts.

The Takeaway

Each spread brings something unique to the table. Whether you like the smoothness of jelly, the real fruit chunks in preserves, or the silky texture of apple butter, there’s a spread for everyone. And in my house, as long as the PB&J keeps making it into my son’s lunchbox, I know we’re in good shape.