Instructions: Wash and coarsely grind strawberries and rhubarb. Measure fruit and lemon juice into a 2-quart bowl. Stir well. Slowly add the pectin, stirring vigorously. Let stand 30 minutes, stirring occasionally. Add honey and mix well.

Ladle jam into hot, clean half- or 1-pint freezer containers, leaving 1/2-inch head space. Cover and store in the freezer. The jam will keep 2 to 3 weeks in the refrigerator after opening.

This recipe yields 5 half-pints.

Yield: 5 half-pints

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