Strawberry, Rhubarb, Orange, Honey Jam - cooking recipe

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

Preparation

Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
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.
Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
Remove from heat and fill jars to 1/4\" of top. Recipe makes eight 8oz. jars.
Wipe rims clean and screw on 2-piece lids.
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.