Ingredients

• 4 cups rhubarb (approx. 2 pounds)
• 4 cups strawberries (approx. 2 pounds)
• 1/3 cup lemon juice
• 2 cups honey (room temp)
• 1/2 cup orange juice
• 4 teaspoons orange zest
• 1/4 teaspoon cinnamon
• 5 1/2 teaspoons pectin

Instructions

1. Dice rhubarb and place in pan with a little water over medium heat and cook until tender.

2. Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.

3. Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.

4. Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.

5. In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.

6. Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.

7. Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.

8. Wipe rims clean and screw on 2-piece lids.

9. Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.