Silky-soft and lightly wobbly, this gorgeous ruby-coloured vegan pomegranate jelly is topped with crunchy pomegranate seeds for a taste and texture sensation!
We have vegan friends joining us for dinner on Rosh Hashanah, so I was trying to come up with something vaguely interesting for dessert instead of the inevitable fruit salad and “sorry this has got eggs/cream in it.”
I was musing on the possibilities afforded by pomegranates and apples, both extremely traditional for the festival (see this epic list of recipes for more traditional food ideas), when I came up with the idea for this super-easy apple and pomegranate jelly.
It is set with agar, which is produced from seaweed, and gives a lovely soft, silky texture. It is quite different to gelatine-set jelly – not as wobbly, but velvety smooth and quite delightful. Agar is much easier to use than gelatine too, in my experience.
My daughter Kipper helped to test out the trial batch. She thoroughly enjoyed the jelly, giving us a rousing rendition of “Jelly on a plate” to show her approval. However she wasn’t so keen on the pomegranate seeds sprinkled on the top. Personally, I loved the contrast between the soft sweet apple and pomegranate jelly and the crunch of exploding flavour that the pomegranate seeds provided. I suppose one option would be to let guests add their own pomegranate seeds at the table.
I love the rich, ruby colour of this jelly. My original plan was to make the jelly in ramekins but it seemed a shame to hide it away in something ceramic. I urge you to make these in glasses instead. See the photos, below.
You can make this with all pomegranate juice, or with a mixture of pomegranate juice and apple juice, or, if you’re very lucky, you might find ready-mixed pomegranate-apple juice, which is easiest of all. You could also try spiking the jelly with a tablespoon or two of grenadine liqueur, if you had an all-adult audience.
This makes four little apple and pomegranate jellies.
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Apple and pomegranate jellies
- 250 ml apple juice
- 250 ml pomegranate juice
- 1½ tbsp agar flakes
- Optional 1-2 tbsp grenadine
- 3-4 tbsp pomegranate seeds
- Put the fruit juice in a saucepan and heat gently until quite warm but not yet boiling.
- Sprinkle the agar over the surface of the liquid and continue to heat without stirring, while the agar dissolves.
- When the liquid starts to just bubble, stir in the agar, then simmer, stirring occasionally, for a few minutes until all the agar flakes have thoroughly dissolved. (If you are using grenadine, add it now.)
- Strain the hot jelly into four small serving glasses or dishes. Allow to cool slightly before transferring to the fridge until cold and set.
- Before serving, sprinkle a tablespoon or so of pomegranate seeds onto the top of each jelly.
If you’d like more Rosh Hashanah dessert ideas, how about muscat poached fruits with no-churn honey cake ice-cream, or these cute little apple cupcakes.
I’m entering these delicious apple and pomegranate jellies into this month’s Treat Petite, hosted by Cakeyboi and The Baking Explorer. Since they’re super-fast to make (although you do have to wait while they chill, hey ho) I’m also adding them to Dead Easy Desserts, hosted by Elizabeth’s Kitchen Diary ( and organised by Maison Cupcake).