In 2009, for some reason, I became obsessed with making pomegranate jelly. I think it was because Andrew once described a Quince dish made with Dungeness crab, Meyer lemon aioli, and pomegranate gellee.
I tried making it twice with agar agar. The first time, I didn't use enough agar agar, but it was tasty nevertheless. (How could it not? It's pomegranate juice!) The second time, the consistency came out correct, but I realized that boiling the pomegranate juice killed the beautiful, fresh flavor. Also, agar agar is much stiffer than gelatin.
Turns out Koreans love pomegranate jelly, so the origins of my fascination must be genetic.