Baked Strawberry Preserves

Wash four half-pint canning jars, lids and bands in hot soapy water, rinse well, and place upside down on a clean kitchen towel to drain.

Preheat oven to 350°. Place berries and ginger in a shallow roasting pan with sugar, lemon verbena and cider vinegar. Stir to coat. Bake uncovered on the middle rack, gently stirring occasionally, until berries release their liquid and mixture begins to thicken, about 40 minutes. Remove from oven; discard ginger and lemon verbena. Let the mixture cool and thicken for about an hour. Break it up with a potato masher, if desired, for a more jammy consistency. (If you don't mash it, it's perfect for spooning over ice cream or angel food cake.)

Spoon preserves into jars, leaving a half-inch of room at the top for expansion during freezing. Wipe the rims with a clean wet cloth or paper towel. Add the lids and bands, finger tightening the bands. Label jars. Cool completely and tighten bands fully before storing jars in the refrigerator or freezer. Stash preserves up to 3 weeks in the fridge or 1 year in the freezer. (Be sure to use freezer-safe containers—not all glass ones are.)