Wash the lemons and place them in a saucepan that can hold them in a single layer. Cover them with the water and bring to a boil.
Once the water is bubbling, reduce the heat to medium-low and simmer the lemons for 25 minutes, until the skins are tender but still hold together.
Remove the pot from the heat and let the lemons cool completely.
Place the lemons in a blender carafe and add two cups of the cooking water.
Blend at low speed to break up the lemons. Take care not to puree them entirely smooth.
Pour the lemon mix into a low, wide pan and add two cups of honey (choose something mild in flavor so that it doesn't overpower the lemons).
Bring to a boil over high heat and reduce to medium-high.
Cook, stirring regularly, until the jam thickens and sheets off the back of your spoon or spatula. You can tell it's nearly completion when it hisses and spits when you stir. My batch took all of 15 minutes of vigorous boiling to achieve set, but times will vary.
When jam is finished cooking, remove pot from heat.
Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ten minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel.