1. Add the finely chopped rhubarb to a mixing bowl and pour in the sugar, lemon juice, honey and lavender. Stir gently with a wooden spoon to make sure the rhubarb is completely coasted with the sugar. Cover the bowl with a plate and allow it to macerate overnight.

2. The next day, place a ceramic plate in the freezer for later use. Sterilize about 5 half-pint jam jars and reserve.

3. Push the rhubarb syrup through a fine mesh strainer into a large saucepan. Reserve the chunky mixture from the strainer. Bring the syrup to a boil over medium-high heat for 5 minutes and skim off any whitish foam on the top. Add the reserved chopped fruit and continue boiling for another 5 to 10 minutes, skimming off any white foam as it bubbles.

4. Remove the jam from the heat. Scoop a tiny bit of jam out of the pot and drop it on a plate. If it jells to the chilled plate it is set. If it is runny, bring it back to a boil and cook it for another 2 to 3 minutes and test it again.

5. Pour the jam into the sterilized jars, clean the rims and close them with the lid. IF YOU WANT TO PROCESS THEM TO SEAL: Line the bottom of a pot with a kitchen towel and fill it with enough water so that it covers the lids of the jam jars. Bring the water to a boil and drop in the jars. Boil them for about 10 minutes, then carefully remove them with tongs and place in a cool, dry place to cool down. The lids will pop and seal as they cool. Note: this makes a very small batch so it is okay if you don’t seal them. Store the jam jars in the fridge until it is all eaten up!