Skip to main content
Dessert

Crab Apple Jelly and Jam

A preserve made from crab apples, sugar, brown sugar, and water, produced as both jelly and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 and Jam

Ingredients

Directions

Prepare the apples

  1. Remove stems and blossoms from the crab apples.

  2. Scald the apples.

  3. Pour off the first water.

  4. Place the apples in plenty of water.

Make the juice

  1. Cook slowly until they begin to soften.

  2. Dip off the juice for jelly.

  3. Strain the juice through flannel.

  4. For jelly, use 1 pound of juice to 1 pound of sugar.

  5. Add more water to the remaining apples.

  6. Let them stew until very soft.

  7. Strain the pulp through a sieve to remove cores and seeds.

Make the pulp jelly

  1. Add brown sugar to the pulp, pound for pound.

  2. Cook the mixture carefully while stirring.

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
Provide the pectin and tart acid that let the juice set into jelly.
Sugar
Sweetens the jelly and helps it set firm when cooked with the juice.
Brown sugar
Adds sweetness and a deeper, caramel-like flavour to the pulp mixture.

The step that matters

Cook the mixture carefully while stirring. Sugar dissolves and thickens the mixture, but overheating or scorching at the bottom can burn it and make the jelly taste bitter. Stirring spreads the heat evenly.

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.

More crab apple jelly recipes

and Jam 3 See all 92 →

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes