Sort the raspberry out and wash and pound it. Wring juice out, strain and cool it.

Soften gelatin in cool boiled water (6:1), stir over low heat until dissolved and strain. Mix the raspberry pulp with 4 cups of hot water, boil for 5 -10 minutes, strain, add sugar and bring to a rolling boil stirring constantly. Cool it, mix with prepared gelatin, citric acid and boil again, add the juice and cool.

Put some whole raspberries on the bottoms of jelly forms and pour jelly in. Cool it to jellying.

Before serving put the bottom of the jelly form into hot water, 120-140°F (50-60o C), turn the forn upside down to dessert dish. Decorate the jelly with grapes.