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Dessert

Crab Apple Jelly

A jelly made from crab apples, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Crab Apple Jelly

Ingredients

Directions

Prepare the juice

  1. Place the crab apples in a kettle and cover them with water.

  2. Boil until the apples burst, then strain the mixture through a flannel bag.

Make the jelly

  1. For every pint of juice, add one pound of sugar.

  2. Boil hard for fifteen minutes, skimming well.

  3. Pour into glasses before it cools.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Crab + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked together407 recipes

    Shared aroma: hexanal (grass, green).

  3. Crab + appletop 22% of all pairs
    Smell alikelow
    Cooked together343 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Crab apples
Their natural pectin and acid help the juice set into a firm jelly.
Sugar
Sweetens the jelly and helps it set by binding water and pectin together.

The step that matters

Boil hard for fifteen minutes, skimming well. Boiling hard concentrates the juice and sugar until the pectin and acid can set the jelly. Skimming removes foam, which would otherwise cloud the finished jelly.

Swap the apple

How well each one fits the dish's main ingredients (crab, sugar):

  1. Raisinfits better
  2. Lemonfits better
  3. Vanillafits better
  4. Applethe original

Fit is the average pairing score against crab, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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