Sterilize your jars (I used a combination of pint and half pint jars).
Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.
Add pectin to the fruit and let it gently boil for 5 minutes.
Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.