Peanut butter was first paired with a diverse set of foods such as pimento, nasturtium, cheese, celery, watercress, and on toasted crackers. In a Good Housekeeping article published in May 1896, a recipe “urged homemakers to use a meat grinder to make peanut butter and spread the result on bread.” In June of that same year, the culinary magazine Table Talk published a “peanut butter sandwich recipe.” The first reference of peanut butter paired with jelly on bread to be published in the United States was by Julia Davis Chandler in 1901 in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics. By the late 1920s, this sandwich eventually moved down the class structure as the price of peanut butter dropped. It became popular with children. During World War II, it is said that both peanut butter and jelly were found on U.S. soldiers’ military ration list, as claimed by the Peanut Board.

A peanut butter and jelly sandwich made from white bread, with two tablespoons each of peanut butter and grape jelly, provides 27% of a person’s Recommended Daily Intake of fat and 22% of their calories.

While roughly 45% of the calories are from fat, most of them come from monounsaturated and polyunsaturated fats, which have been linked positively with heart health

Source: Wikipedia