I recommend making the grape jam ahead of time. To start, cut your grapes in half (lengthwise or horizontal, it doesn’t really matter for this part), and add them to a small saucepan over medium heat, and cover the pan with the lid.
As they warm up, the juices will release and you’ll hear them start to sizzle, let them simmer for about 15 minutes with the lid on, stirring occasionally being careful not to overheat them and burn them.
After 15 minutes, remove the pan from the heat and mash up the grapes in the pan with the back of a spoon as much as you can. Return the pan to the heat and let them simmer for about 10 minutes more with the lid off, again stirring occasionally.
This is your jam! I recommend letting it cool before trying to build your sandwiches, and even better, have it chilled.
Now, let’s build our sandwiches. First, cut your bread into whatever shape you’d like. Then, add 1 1/2 Tbsp of your peanut butter to the center of one slice of bread and gently spread it out, stopping just before you get to the edge. Now, spread 1 Tbsp of your grape jam on top of the peanut butter. Top with the second slice of bread. Repeat this process 3 more times.
Using your preferred sandwich sealer, seal your sandwiches. Your sandwiches will be good for 1-2 days in the fridge or freeze them for up to 6 months.
1 1/3 cups of grapes will yield about 4 Tbsp jam… if you want to make more or less just adjust the quantity accordingly!I recommend using larger slices of bread. The larger space ensures you have enough room to get a good seal on the sandwich.The nutrition facts presented here are estimates only and exclude the estimated amount of bread that is removed to cut the sandwiches into circles. The brands you use for bread and peanut butter and product types chosen can also change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.