Lightly rinse the raspberries and transfer to a heavy saucepan. Place the pan over high heat and stir in lemon juice and honey. Bring to a slow boil, stirring and mashing the berries lightly. Cook the mixture over medium heat for about 4 minutes, stirring occasionally. Stir in the rose water and remove from the heat. Add the gelatin powder and stir until it is dissolved. Transfer the hot jam to clean wide-mouth jars, filling them 3⁄4- full to allow for expansion. Cover the jars with clean lids and allow the jam to cool completely. Store in the refrigerator for two weeks or freeze up to 3 months.