Pomegranate Seed Jelly with Honey and Citrus Zest

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A delicate, jewel-toned jelly made with fresh pomegranate seeds and a hint of honey, set with agar-agar for a perfect vegan dessert or topping. This recipe (vegan, gluten-free), ready in about 35 minutes, layers pomegranate seeds, honey, fresh orange juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pomegranate seeds
• 1/4 cup honey
• 1/4 cup fresh orange juice
• 1/2 tsp lemon zest
• 1/2 tsp agar-agar powder
• 1/4 cup water

Instructions

1. Step 1: In a small saucepan, combine 1 cup pomegranate seeds, 1/4 cup honey, 1/4 cup fresh orange juice, 1/2 tsp lemon zest, and 1/4 cup water; bring to a simmer over medium heat, stirring occasionally, for 10 minutes until seeds burst and liquid reduces.
2. Step 2: Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract liquid; discard seeds. Return liquid to saucepan and stir in 1/2 tsp agar-agar powder.
3. Step 3: Bring to a gentle boil, stirring constantly for 1 minute until dissolved and clear.
4. Step 4: Pour into a small dish, cool at room temperature for 1 hour, then refrigerate for 2 hours until set. Before serving, gently stir in 1/4 cup reserved pomegranate seeds.