Instructions: Mix together 1/2 cup powdered sugar and 1/2 cup cornstarch in a mixing bowl. Stir thoroughly and reserve. Put the strawberry jam and 1/4 cup powdered sugar in a different bowl. Blend until homogenous and reserve. Mix water, corn syrup, and granulated sugar in a big pot. Stirring constantly, cook over medium heat until the sugar dissolves. Put in a candy thermometer and stop stirring as soon as the sugar has dissolved. Bring the mixture's temperature up to 240F 115C. Add the unflavored gelatin and 1/2 cup of water to a stand mixer and heat while the sugar syrup heats. Give it time to bloom, about five minutes. With the mixer running on low speed, slowly pour the sugar syrup into the gelatin mixture once it reaches 240F 115C. Once the mixture is stiff and fluffy, gradually increase the mixer speed to high and beat for 10 to 12 minutes. Beat in the peanut butter after adding it to the marshmallow mixture. Apply cooking spray to a 9 x 13-inch 23 x 33 cm baking pan, and then dust it with the first-step powdered sugar and cornstarch mixture. Evenly distribute half of the marshmallow mixture into the pan that has been preheated. Spoonfuls of the strawberry jam mixture should be dropped onto the pan's marshmallow layer. Scatter the leftover marshmallow mixture over the jam, making sure it covers it completely. Let the marshmallows cure for four to six hours, or overnight, at room temperature. Once the marshmallows are set, cut them into squares or other shapes with a knife or cookie cutters. Use the remaining powdered sugar and cornstarch mixture to dust the cut marshmallows. Your homemade peanut butter and jelly marshmallows are ready to be served. Enjoy!
