1 large jar
Put the berries, lemon, and sugar together and allow to rest all night until the sugar is wet with the berries’ juice.
The next day, pour into a large pot over high heat, and once it boils, cook for 15 minutes. Turn off the heat and allow to cool.
Once the berries in syrup are cold, add the grated ginger and minced mint leaves, stir the berries thoroughly until the aromas impregnate.
Pour into a glass jar, cover well, wrap the glass jar in newspaper, and put it in a pot with boiling water. Turn the heat on and boil for ten more minutes. Allow to cool and tighten the lids well.
Enjoy for a year until the next season!