I have a problem with jelly. The sugars in it make it way to sticky, so if you're making a PBJ, be careful.

Ok yea I really don't have a problem with jelly. It's one of my favorite things to put on bread, and it's absolutely phenomenal on a bagel with cream cheese.

My real issue is with the people who design the jars they come in. The substance is something that is almost impossible to spread on a sandwich as it is, but to put in a jar is torture. How am I supposed to get it out of there? A spoon? Then I have to spread it with something other than the spoon, and I'm not a fan of doing dishes.

The solution, the geniuses who made the squeeze bottle jelly. They deserve some kind of medal.

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