Add strawberries, rhubarb, and water into a medium saucepan and heat over high heat.
As the berries and rhubarb start to soften and break down, mash fruit mixture with a potato masher.
Once the fruit mixture has reached your desired consistency, gradually stir in pectin.
Bring mixture to a rolling boil that cannot be stirred down. Add honey and return to rolling boil, stirring constantly. Boil for one minute, then remove from heat.
Ladle jam into jam jars. Allow the jam to cool and set before refrigerating or freezing.
