Crab Jam or Jelly
No ratings yet
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Pare and core the crabs;
- to fifteen pounds of crabs take ten pounds of sugar, moistened with a little water;
- boil them well, skimming the top.
- When boiled tender, and broke to the consistency of jam, pour it into your pans, and let it stand twenty-four hours.
- It is better the second year than the first.
- The crabs should be ripe.
Plating
Cookware for this recipe
-
Saucepan