Rinse and dry the berries well.
Defrost the frozen berries.
Chop them in a blender and strain through a sieve.
You should get 250 g each of strawberries and raspberries puree.
In a saucepan or saucepan put the puree, add granulated sugar and vanilla paste.
Stir well. Bring to a boil and cook on medium heat for 5 minutes.
Pour water over the gelatin. If according to the instructions, leave it to swell.
Dissolve the gelatin on the stove or in the microwave oven, without bringing it to a boil (at 250 W for 1.5 minutes). Add to the hot berry mass (its temperature should not exceed 60°) and mix well.
Pour the resulting mixture into a large bowl for whipping, cool to room temperature and leave for 15 minutes in the refrigerator.
Beat with the electric mixer at maximum speed for 15 minutes. The mass will lighten and increase in volume considerably.
Spread into jars and put in the fridge. I had 5 jars with a total volume of 2 liters.
After a couple of hours you can serve the jam and enjoy its flavor and delicate, airy texture.
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