Strawberry Rhubarb Jam
3 stalks rhubarb, small diced
1 pound strawberries
1/4 cup or more of raw honey
Remove stems from strawberries and quarter. Add rhubarb and strawberries to medium heavy bottomed pot and cook on medium-low. Stir often, especially in the beginning. After the jam gets cooking it should thin out and cook at a low boil. Cook uncovered for 15 -17 minutes. Carefully pour hot jam into a bowl to cool off. Once jam has cooled off a touch but is still warm, stir in honey. Sweeten according to your personal taste. Serve right away with my Lemon Ginger Drop Biscuits.
Store in refrigerator for one week or freeze. This jam is so nice for a cake filling or folded into muffins.