Jif Extra Crunchy contains fully hydrogenated rapeseed oil (canola) and soybean oil - both inflammatory seed oils linked to health issues. It also uses synthetic mono and diglycerides as emulsifiers. This clean version replaces the seed oils with organic coconut oil and eliminates all artificial additives while maintaining the classic crunchy texture and sweet flavor.
Based on: Extra Crunchy Peanut Butter
· Makes approximately 48 servings (3 pounds)
· Serving: 2 tablespoons (32g)
Why This Recipe is Seed Oil Free
Commercial Extra Crunchy 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 Extra Crunchy Peanut Butter may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds depth of flavor and natural minerals, creates the signature dark color and complex taste
Himalayan pink salt
6g (about 1 teaspoon) · Redmond Real Salt or Himalayan Pink Salt
Enhances flavor and provides natural minerals, balances sweetness without artificial additives
Instructions
Step 1. Warm the coconut oil gently until just melted (about 76°F) - you can do this by placing the jar in warm water for 5-10 minutes or microwave for 10-15 seconds. The oil should be liquid but not hot, as heat will make the peanuts release too much oil and create a greasy texture.
Step 2. In a food processor with a large capacity (at least 12 cups), add all the roasted peanuts. Process for 2-3 minutes until they form coarse crumbs, then continue processing for another 3-4 minutes until they start releasing oils and form a thick paste. Scrape down sides every minute to ensure even processing.
Step 3. Add the melted coconut oil, coconut sugar, blackstrap molasses, and salt to the peanut paste. Process for 1-2 minutes until well combined. The mixture will look slightly loose at first - this is normal. Scrape down sides and process for another 2-3 minutes until smooth and creamy.
Step 4. For extra crunch, reserve about 1/2 cup (60g) of the original peanuts before processing, roughly chop them into small pieces, and fold them into the finished peanut butter by hand. This creates varied texture pieces rather than uniform grinding.
Step 5. Taste and adjust: add an extra pinch of salt if needed for flavor balance, or 1-2 teaspoons more coconut sugar if you prefer sweeter. The flavor will develop over the first 24 hours as ingredients meld together.
Step 6. Transfer to clean glass jars (Mason jars work perfectly). Pack down gently to eliminate air bubbles. The coconut oil will help prevent separation, but a thin layer of oil on top is natural and can be stirred in. Store in pantry for up to 3 months or refrigerate for up to 6 months. Bring to room temperature before using if refrigerated.
Step 7. Usage: Stir gently before each use. Use exactly like commercial peanut butter - 2 tablespoons (32g) per serving. The texture will be slightly softer than commercial versions due to lack of stabilizers, but flavor and nutrition are superior.
Storage
Store in glass jars at room temperature for up to 3 months, or refrigerate for up to 6 months. Natural oil separation may occur - simply stir before use. Bring to room temperature before serving if refrigerated for easier spreading.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$0.24
Savings-79%
The organic version costs more upfront due to premium ingredients, but you're paying for superior nutrition, no inflammatory seed oils, and no synthetic additives. The health benefits and ingredient quality justify the higher cost, and bulk buying reduces cost per serving over time.