In large bowl, crush berries using a potato masher. Measure 1 1/2 cups crushed berries. Stir in rhubarb. Add sugar and lemon peel. Stir to mix. Allow to stand at room temperature for 10 minutes, stirring occasionally. In small pan, mix water and pectin. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove form heat. Add pectin mixture to fruit mixture, stirring for about 3 minutes or until sugar dissolves land mixture is no longer grainy. Ladle hot jam into half pint freezer containers, leaving a 1/2 inch headspace. Seal and label. Set stand at room temperature bout 24 hours or until set. Store for up to 3 weeks in refrigerator or for up to 1 year in freezer. Makes 5 pints.