Eat / Recipe

Eat: Organic Nut Butter and Strawberry Jam Sandwich

Two DIY recipes for making a nutritious, delicious, feel-great lunch

Eat: Organic Nut Butter and Strawberry Jam Sandwich
Two Peas in a Pod

The peanut butter and jelly sandwich is a lunchtime hero. Looking for a new way to elevate this classic recipe? Experiment with different types of nuts, fruits, and spices to keep things fresh. Strawberry is a fan favorite when it comes to jam, but make sure to check your farmers market to see what’s in season. Try utilizing locally grown fruit and nuts to reduce your footprint and water usage, your sandwich will taste even better knowing your ingredients came from your backyard (or close by). Looking for the perfect loaf of bread? Seek out a local baker, and support your local economy.

Miss Tucker’s Famous Nut Butter

  • 2 cups of roasted unsalted nuts of your choice (i.e. almonds, cashews, pistachios or walnuts)
  • Coconut oil (liquid form)
  • Sea salt
  • Food processor
  • Mixing bowl
  • Rubber spatula
  1. In the bowl of your food processor, add 2 cups of the nut of your choice and process.
  2. The consistency will start to thicken, add 1 teaspoon of coconut oil at a time until desired consistency.
  3. Add salt to taste.
  4. Refrigerate in an airtight container and enjoy for up to a month.
  • For added flavor, don’t be afraid to stir in honey, cinnamon or pure maple syrup!

Strawberry Jam Infused with Yerba Mate


24 hours

  • 2 pounds strawberries (rinsed and quartered)
  • 2 cups sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 4 bags yerba mate (or any tea of your choice)
  • zest of one lemon
  • 5 fresh thyme sprigs (optional)
  • Canning supplies including mason jars
  • Water bath canner
  • Sharp knife
  • Scale for weighing ingredients
  • Wide mouth funnel
  • Ladle
  • Jar lifter or tongs
  • Magnetic lid lifter
  • Deep cast iron pan or heavy bottomed pot
  • Large mixing bowl
  • Tasting spoons
  1. Fill water bath canner with hot water, add mason jars and lids and bring to a boil – this is to sterilize the jars.
  2. In a large bowl, combine quartered berries, thyme sprigs, sugar, lemon juice and zest. Let marinate for at least an hour, but preferably overnight.
  3. In a cast iron pan, add strawberry mixture as well as tea bags. Bring to a boil, reduce to medium-low heat and cook for 20 minutes, stirring and mashing the berries as they cook. Skim the foam.
  4. Remove mason jars from hot water and ladle the jam into the jars, leaving 1/4” from the top of the jar. Wipe the rims clean and seal.
  5. Process jams by placing in boiling water for 10 minutes.
  6. Remove jars from water, let cool, and place on a shelf to enjoy on your next nut butter and jam sandwich.
  • Add fresh herbs and citrus zest for medicinal value and bring a depth of flavor to your preserves.
  • Experiment with seasonal flavor combinations like strawberry rhubarb with lemon thyme, plum and rosemary, citrus marmalade with Darjeeling tea, elderberry and cracked black pepper.