Grate rind from enough lemons to measure 4 teaspoons; set aside.
Squeeze juice from enough lemons to measure 3/4 cup; pour lemon juice through a wire-mesh strainer, discarding seeds and pulp.
Combine rind, juice, and honey in a 6-quart saucepan, stirring well.
Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a metal spoon, if necessary.
Pour jelly quickly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling-water bath 5 minutes. Cool on wire racks.