Why it works: Crab and sugar work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry hexanal, which smells grass, green. The science ↓
Jelly of Siberian Crabs
Ingredients
Directions
Prepare the crabs
Remove the stalks from the crabs, weigh them, and wash them.
In a pot, add the crabs and 1 pint of water, and boil gently until the crabs are broken but not pulpy.
Strain the juice
Pour the mixture into a jelly bag and let the juice strain until it is clear.
Weigh the juice and pour it into a clean preserving pan.
Boil the juice quickly for 10 minutes.
Make the jelly
Remove from heat and stir in 10 ounces of sugar for each pound of juice until dissolved.
Boil the jelly for 12 to 15 minutes, skimming off any foam.
Pour the jelly into molds and let it set.
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.
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Crab + sugartop 19% of all pairsSmell alikemoderateCooked together407 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Siberian crabs
- Provide natural pectin and tartness that help the juice gel into a firm jelly.
- Fine sugar
- Adds sweetness and, once boiled, helps the juice set and keeps the jelly stable.
The step that matters
Boiling the jelly to a set. Sugar, acid and pectin only form a gel when the mixture is concentrated enough. Boiling for the full 12 to 15 minutes drives off water so the jelly sets firm; stopping early leaves it runny.
“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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