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Easy Homemade Uncrustable Peanut Butter & Jelly Pockets

homemade uncrustable peanut butter and jelly pockets - featured image
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Make your own freezer-friendly peanut butter and jelly pockets at home. This easy recipe saves money, cuts out preservatives, and delivers that perfect, squishy, sweet-and-salty bite whenever you want it.

Ingredients

Scale
  • 12 slices soft white bread (or whole wheat)
  • ½ cup creamy peanut butter
  • ½ cup strawberry jam (or your favorite flavor)
  • Small bowl of water (optional, for sealing)

Instructions

  1. Prep Your Station: Clear your counter. Lay out your bread slices, peanut butter, jam, rolling pin, sandwich sealer, and a baking sheet lined with parchment paper.
  2. Flatten the Bread: Take a slice of bread and gently roll over it with your rolling pin to flatten it slightly, making it about ¼-inch thick. This prevents tearing when pressing the sealer down.
  3. Add the Fillings: Place the flattened bread on a clean surface. Spoon about 1 tablespoon of peanut butter into the center of the bread. Then, spoon about 1 tablespoon of jam right on top of the peanut butter. Keep the filling centered and away from the edges.
  4. Top It Off: Take a second slice of flattened bread and place it on top of the filling. Gently press down around the mound of filling to push out any excess air.
  5. Seal the Deal: Place your sandwich sealer over the bread stack, centering it over the mound of filling. Press down firmly and evenly. Give it a slight twist to ensure a clean cut, then lift the sealer.
  6. Check the Seal: Gently remove the excess crust scraps from around your pocket. Inspect the crimped edges. If you see any gaps or thin spots, press them together with your fingers.
  7. Freeze Flat: Place the finished pocket on your parchment-lined baking sheet. Repeat steps 2-6 with the remaining bread and filling. Place the baking sheet in the freezer for at least 1-2 hours, or until the pockets are solid.
  8. Bag ‘Em Up: Once frozen solid, transfer the pockets to a freezer-safe bag or container. Place a small square of parchment paper between each pocket to act as a barrier. Squeeze out as much air as possible, seal, and label with the date.

Notes

Don’t overfill! Use a heaping tablespoon of each filling. Press out air bubbles to prevent cracking. For a stronger seal, dip your finger in water and run it along the edge of the bread before pressing. Store in the freezer for up to 3 months. Thaw at room temperature for 30-45 minutes or pack frozen in a lunchbox—it will thaw by lunchtime. Do not microwave.

Nutrition

Keywords: uncrustable, peanut butter and jelly, PB&J, homemade, freezer-friendly, lunchbox, kid-friendly, easy snack

Find it online: https://leilameals.com/easy-homemade-uncrustable-peanut-butter-and-jelly-pockets/