Pomegranate Jel

  • Yield : about 3 C.
  • Servings : 6 - 1/2 C. servings
  • Prep Time : 2m
  • Cook Time : 10m
  • Ready In : 1:12 h

We were gifted some beautiful pomegranates and I juiced some to make this tangy treat. Quite tart, it would be nice served alongside a rich meal.
This amount of agar produces a soft-set gel. If you’d like it firmer, increase the amount by 1/2 t. – 1 t.

I always buy my agar powder at Asian markets. It’s typically much cheaper there than elsewhere. An .88 ounce packet is only $1.49 at my local market and is enough for several recipes.



  • 3 C. pomegranate juice
  • 1/2 C. sugar
  • 2 1/4 t. agar powder
  • fresh pomegranate arils for garnish



Step 1

Line up six small ramekins/bowls/cups. Set aside.

Step 2

In medium saucepan, combine juice, sugar and agar powder. Whisk to combine.

Step 3

Over medium heat, bring juice to a boil. Reduce heat to low and simmer for two minutes.

Step 4

Divide mixture among dishes. Place in refrigerator and chill for at least one hour or until cold and set.

Step 5

Unmold and serve with pomegranate arils.


Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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