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Dessert

Jelly of Siberian Crabs

A jelly made from the juice of boiled Siberian crabs, sweetened with 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, then wash them thoroughly.

  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 clear.

  3. Measure the juice.

Make and set the jelly

  1. Pour the juice into a clean preserving pan.

  2. Boil the juice quickly for 15 minutes.

  3. Stir in the powdered sugar until dissolved.

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

  5. Skim off any foam.

  6. Pour the jelly into ornamental moulds.

  7. 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
Supply the fruit, whose natural pectin and acid let the juice set into jelly.
Fine sugar
Sweetens the jelly and helps it set firm and hold its shape when cooled.

The step that matters

Boil the juice quickly for 15 minutes. The juice must reach a rolling boil so water evaporates and pectin and sugar can gel. Boiling too gently leaves the jelly runny, while overcooking can make it stiff.

“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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