Peel, pit and chop the fruit. In a large stock pot, combine the chopped fruit with the lemon juice and ginger.
Over medium heat, bring the fruit to a simmer, and simmer for a few minutes until soft and juicy. Mash the fruit slightly, but be sure to leave chunks of fruit, too.
Sprinkle the pectin over the bubbling fruit, and stir it in, then add the sugar and honey. Increase the heat to high, and bring to a vigorous boil, while stirring constantly (wear an oven mitt to protect your hand against splatter and steam burns). Once the fruit is boiling hard enough that the bubbles can't be stirred down, continue to boil and stir for 1 full minute. This boiling process activates the pectin to "set" the jam. Remove from the heat and stir in the butter (to reduce any foam).
Immediately ladle the hot jam into clean jars. Wipe the rims of the jars clean, and screw on the lids.
Refrigerator: If eating the jam right away, you can store it in the refrigerator for up to 1 month.
Pantry: To store the jam at room temperature for up to 18 months, like in your pantry, or to give away as gifts, be sure to can the jars of jam in a hot water bath, according to standard canning procedures. This ensures the lids are properly sealed to protect against contamination.
Freezer: If you want to avoid canning the jam, and you have the freezer space, you can simply freeze the jars of jam for up to 12 months. To store the jam in the freezer, be sure to leave 1/4 inch "head space" at the top of the jars to allow for expansion as the jam freezes. Thaw out in the refrigerator overnight before eating.