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Shared by Jamie Wei

Pomegranate Honey Jelly

Yield: 6 servingsTime: 4 ½ hours total (30 minutes active)

Shared by Jamie Wei

Table spread of 3 plates of pomegranate jelly atop blue and white tablecloth.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Pomegranate Honey Jelly

Yield: 6 servingsTime: 4 ½ hours total (30 minutes active)

Family Journey

New York City

Symbolizing fertility and abundance, pomegranates are traditionally eaten on Rosh Hashanah. For a dessert befitting the High Holidays, Jamie Wei serves this clear, honey-flavored jelly studded with tart pomegranate arils in fresh pomegranate shells. This recipe can be made a day in advance; store the filled pomegranate shells in the fridge.

Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for cucumber curry soup, tofu and chili crisp salad, and date challah mantou.  


  • 2-3 pomegranates
  • 1 ½ cups (360 grams) water
  • ¼ cup (80 grams) honey
  • 1 tablespoon (4 grams) agar agar


  • Step 1

    Halve the pomegranates vertically. Remove all the seeds and reserve in a bowl. Carefully, without breaking the shells, use a spoon to scoop out any remaining debris in the pomegranate until the shells are empty. Wash the pomegranate shells, pat them dry and set aside.

  • Step 2

    Bring the water to boil in a small saucepan. Add the agar powder to the saucepan and stir until dissolved. Add the honey and bring the mixture back to a simmer. Continue stirring for another minute. Remove from heat.

  • Step 3

    Pour the mixture into the prepared shells. Sprinkle some of the reserved pomegranate seeds into each filled shell. Let set in the fridge for at least 4 hours before serving.