In a pot on the stove, over medium low heat, combine the rhubarb pieces, cider, sugar and honey.
Stir gently and continuously until the sugar is dissolved and the mix is starting to bubble gently.
Lower the heat slightly so it doesn't bubble too hard or burn. Add in the pectin and stir to combine.
Allow to simmer gently for about 20 minutes.
Transfer into sterilized half pint jars. Screw on new lids, and water bath seal for 15-20 minutes.
Alternatively, the jam can be frozen. Place the jars, without their lids into the freezer after they've cooled completely. Once fully frozen (about 12 hours) screw on the lids. They will be good in the freezer for a couple years.