Why it works: Crab and apple work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Crab Apple Jelly
Ingredients
Directions
Prepare
Cut the crab apples into halves, then into quarters.
Weigh the crab apples and place them in a porcelain kettle.
Add 1 pint of water for every 5 pounds of crab apples.
Cook
Cook and finish the jelly as you would for apple jelly.
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 + appletop 22% of all pairsSmell alikelowCooked together343 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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 acid that help the jelly set and firm up.
“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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