What you need:
300 g raspberry
900 g water
180 g sugar
40 g gelatin
citric acid - a pinch
Gelatin is soaked in eight times the quantity of cold boiled water and leave to swell up until the grains will not become transparent. Throw in a sieve and allow to drain.
Raspberries are sorted out, wring out the juice, poured it in a glass bowl, cover with a lid and keep in the fridge.
The pulp (pomace) pour hot water, boil 10 minutes, strain, add sugar and while stirring bring to a boil. Cool to 40 °C, combined with the swollen gelatin, mix and again bring to a boil. Then pour in the drained juice and cool.
Jelly is poured into molds and cooled to zastudnevaniju.
Before serving jelly free from forms, immersing them for a few seconds in hot water, and spread on a dessert plate or in a bowl.