Select raspberries, press juice into a nonreactive container, cover and refrigerate.
Cover the leftover marc with hot water, boil for 10 minutes, strain, add sugar and bring to a boil, stirring. Cool to 100oF (40oC), blend with dissolved gelatin and bring to a boil again, stirring. Add the juice and cool.
Pour the jelly into molds and cool until set.
Unmold the jelly before serving. To unmold, plunge the molds into hot water for several seconds and turn on a dessert plate or into the ramekin.
