[seiferteric]

Considering most of my peanut butter consumption comes in the form of PB&J, I find that the jelly/jam provides more than enough sugar and I don't miss it at all in the peanut butter. Only downside for me is mixing the natural stuff, it can be quite a workout. What I discovered recently is storing your next jar upside-down for a week or so on the shelf will make it much easier when doing the initial mixing since the oil will try to float up through the whole jar, so it kind of softens the stuff on the bottom. Once mixed, put it in the fridge and it will stay mixed.

[germinalphrase]

An “old fashioned peanut butter mixer” is one of the few single purpose items that I keep in my kitchen. It doesn’t do a complete job, but cuts the effort by 90 percent.

[cecilpl2]

Definitely do not do this if the jar is already opened, as the seal isn't perfect and you will end up with oil all over your pantry.

[mortenjorck]

I've seen the oil seep through the safety seal when left long enough, too. This was with sunflower butter rather than peanut butter, but I don't imagine their oils are that different.