Cinnamon Raisin PB


Now that most gifts have been given (jars of this delicious baby) away to my family members, I can finally share the recipe with you guys without them seeing this post on my blog. I’m excited to share this as it’s been a staple in my kitchen for months but never got around to typing it up. Before I go to bed, merry Christmas my beautiful followers + may God bless you abundantly this coming new year. Here goes…


1 (16 oz) bag Sun-Maid raisins
2 (26 oz) jars Smucker’s natural peanut butter creamy (no salt/sugar added)
1/4 cup raw agave nectar
3 tbsp ground cinnamon

19-20 (4 oz) mason jars + lids
Food processor


Cellophane roll
Jingle bell or mini ornament


1. remove the oil from the top of the pb jars, place it in a large mason jar (you will use a little for this but the rest can be stored for cooking as it’s natural + not refined like store bought peanut oil)
2. place the raisins in the food processor
3. cover with the pb
4. top with cinnamon
5. pulse a few times
6. now, hit the on button + process until almost smooth
7. stop the food processor + push down with a spatula
8. close it up + start it again
9. as it processes, drizzle in 1-2 tbsp of the peanut oil along with your agave
10. it should be at perfect consistency now
11. stop the processor
12. fill all your jars + sprinkle the top with some raisins
13. seal them well
14. use the labels that come with the jars + decorate them nicely
15. pack them up to give them as gifts for the holidays, I wrap them in cellophane sealed with a ribbon + a jingle bell or mini ornament
16. yes, eat the leftovers all to yourself with a big ol’ spoon, this was created with you in mind

Merry Christmas, again!

* Keep the rest of this in an air tight container for future uses.






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