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Jellt of Siberian Crabs

A jelly made from boiled Siberian crabs 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 ↓

Jellt of Siberian Crabs

Ingredients

Directions

Prepare the juice

  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.

  4. Pour the mixture into a jelly bag.

  5. Let the juice strain until it is transparent.

  6. Measure the juice.

Make the jelly

  1. Place the juice in a clean preserving pan.

  2. Boil the juice quickly for 10 minutes.

  3. Stir in the sugar until dissolved.

  4. Boil the jelly for 12 to 15 minutes.

  5. Skim the jelly clean.

  6. Pour it into molds.

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 natural pectin and acid that help the juice set into jelly.
Fine sugar
Sweetens the jelly and, with boiling, helps it thicken and set.

The step that matters

Boil the jelly for 12 to 15 minutes. Boiling concentrates the juice and sugar so the pectin can gel on cooling. Under-boiling leaves the jelly runny, while over-boiling can make it stiff or cloudy.

“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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