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Sallie's Crab-apple Jelly

A jelly made from crab apples, water, and sugar.

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

Sallie's Crab-apple Jelly

Ingredients

Directions

Extract the juice

  1. Boil the crab apples in enough water to cover them until very soft.

  2. Strain the mixture through a cloth.

  3. Measure the juice.

Make the jelly

  1. For every pint of juice, add ¾ pound of sugar.

  2. When the juice boils, skim it thoroughly.

  3. Heat the sugar in a dish in the oven.

  4. Add the heated sugar to the boiling syrup after skimming.

  5. Boil gently for 20 to 30 minutes.

Pot and seal

  1. Pour the jelly into glasses.

  2. Let the jelly cool.

  3. Cover the jelly with a paper.

  4. Paste another paper over it.

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 flavour that let the juice set into jelly.
Sugar
Sweetens the jelly and helps it set firm and hold its shape.

The step that matters

Skimming the boiling juice. Foam and impurities rise to the surface as the juice boils. Removing them thoroughly keeps the jelly clear and prevents cloudiness or off flavours in the finished set.

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.

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