This is a more successful attempt. Can get a real creamy jam.Same recipe, sun dry the peanuts, toast it using the breadmaker Joyoung or fry using pan. I measured by the bottle & ended up with about half bottle of jam.
Blend by batch, add 1 small teaspoon of vegetable oil, 1 teaspoon of brown sugar & 1 small chunk of SCS butter. My first attempt is similar, just a trial & error try - refer to it here.
2nd attempt is more successful. Mission accomplished, keep it refrigerated and i think should finish within 4-5 days. Now this is proven off-the-shelf quality peanut butter that you can DIY. Of course you can just grab off the shelf version, not too expensive, but you won't know what you are gobbling down together with your supposedly peanut butter rite?