Whisk honey and pectin powder together; set aside.
Grate the ginger root, set aside.
Wash and hull strawberries. Cut large strawberries into halves or quarters.
Put berries in a large pot along with the water.
Optional: add a teaspoon of butter or margarine to reduce foaming.
Bring to a boil over high heat, stirring frequently, but don't crush the berries. Reduce the heat to a simmer, cover the pot and let simmer for about 2 minutes -- until berries just start to soften.
You should end up with about 1 litre (4 cups / 32 oz) of berry mixture with berries and liquid.
To the berry mixture, add the lemon juice, calcium water and ginger root.
Bring the berry mixture to a boil, stirring frequently.
When it hits a boil, add the honey mixture, then cook for a further two minutes, stirring.
Remove from heat.
Ladle into 125 ml (4 oz) or ¼ litre (½ US pint / 8 oz) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace if needed.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.