Commercial Jif peanut butter contains fully hydrogenated rapeseed (canola) and soybean oils - inflammatory seed oils that create smooth texture but harm health. This clean version eliminates those processed oils entirely, using organic coconut oil for stability, plus organic peanuts and natural sweeteners for superior nutrition without the industrial additives.
Based on: Creamy Peanut Butter
· Makes approximately 45 servings
· Serving: 2 tablespoons (33g)
Why This Recipe is Seed Oil Free
Commercial Creamy Peanut Butter from Jif often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Creamy Peanut Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Healthy fat replacement for hydrogenated seed oils - provides stability and prevents oil separation without inflammatory properties
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt (Unrefined Sea Salt)
Enhances flavor and balances sweetness while providing natural minerals instead of processed table salt
Instructions
Step 1. Ensure your coconut oil is at room temperature - it should be soft but not liquid (around 75-78°F). If too hard, gently warm by placing the jar in warm water for 5-10 minutes. If liquid, refrigerate for 10-15 minutes until soft-solid. This texture is crucial for proper emulsification.
Step 2. Place the 1134g (8 cups) of organic valencia peanuts into a high-powered food processor (minimum 11-cup capacity recommended). Process for 60-90 seconds until the peanuts form a coarse meal with some larger pieces - this creates better texture than over-processing from the start.
Step 3. Add the 60g (5 tablespoons) coconut sugar and 3g (1/2 teaspoon) sea salt to the peanut meal. Pulse 4-5 times to distribute evenly. The sugar will help break down the peanuts further while the salt enhances flavor development.
Step 4. Process continuously for 2-3 minutes until the mixture forms a thick paste and the natural oils begin to release. Stop and scrape down sides twice during this phase. The mixture should look like chunky, dry peanut butter at this point.
Step 5. Add the 22g (1 tablespoon) organic molasses and 45g (3 tablespoons) soft coconut oil. Process for another 2-4 minutes, stopping to scrape down sides every 60 seconds. The molasses adds flavor complexity while the coconut oil creates the smooth, stable texture that prevents separation.
Step 6. Continue processing for 3-5 more minutes until completely smooth and creamy, similar to commercial peanut butter consistency. Total processing time is typically 8-12 minutes depending on your machine's power. The mixture should be glossy and flow easily when the processor is stopped.
Step 7. Taste and adjust: add an extra pinch of salt if needed for flavor balance, or 1-2 teaspoons additional coconut sugar for sweetness. Process 30 seconds more to incorporate any adjustments.
Step 8. Transfer to clean glass jars (Mason jars work perfectly). Allow to cool completely before refrigerating - this helps the coconut oil set properly for optimal texture. Store refrigerated for up to 2 months or at room temperature for 2-3 weeks. Unlike commercial versions with preservatives, this natural version has a shorter shelf life but superior nutrition.
Storage
Store in refrigerator for best texture and 2-month shelf life. Can be kept at room temperature for 2-3 weeks but may soften in warm weather due to coconut oil. No separation occurs like natural peanut butters - the coconut oil provides stability without unhealthy hydrogenation.
Cost Comparison
Cost per serving (homemade)$0.59
Cost per serving (store-bought)$0.28
Savings-110%
DIY costs more upfront due to organic, premium ingredients and bulk purchasing requirements. However, you eliminate hydrogenated seed oils, artificial preservatives, and industrial processing. The superior nutrition and ingredient quality justify the premium - plus bulk buying reduces long-term costs significantly.