Hey, PBnauts! Have any of you tried these PB-plus-condiment-in-a-jar spreads? I can see the pluses: reduced refrigerator space, fewer dirty butter knives, etc. But, I'm rather fond of my PB-on-one-slice, jam-on-the-other system--it's worked well for me for so long! (Plus, I'm rather a jam snob--seedless black raspberry or imported Swiss cherry are my current faves, and you do NOT want to know the import tax on foreign items shipped to outer space!) But, if you've tried these, what did you think?