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Dessert

Jelly of Siberian Crabs

A jelly made from boiled Siberian crabs, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

  1. Remove the stalks from the crabs and wash the crabs.

  2. Add the crabs and water to a pot.

  3. Boil gently until the crabs are broken but not pulpy.

Extract the juice

  1. Pour the mixture into a jelly bag.

  2. Let the juice drain until it is transparent.

  3. Measure the juice.

  4. Pour the juice into a clean preserving pan.

Make and set the jelly

  1. Boil the juice quickly for 15 minutes.

  2. Stir in the powdered sugar until dissolved.

  3. Boil the jelly for an additional 15 to 20 minutes.

  4. Skim off any foam.

  5. Pour the jelly into ornamental moulds.

  6. Let it set.

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. Crab + sugartop 19% of all pairs
    Smell alikemoderate
    Cooked 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 the fruit and natural pectin that help the juice gel once boiled.
Fine sugar
Sweetens the jelly and helps it set firm and keep well.

The step that matters

Boil the juice quickly for 15 minutes. Rapid boiling concentrates the juice and drives off water, which is needed for the jelly to reach a set. Adding sugar too early or boiling too gently can leave the jelly 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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