Rinse lemons in water. Slice 4 of the lemons into thin slices. Add to a pot. Zest the last lemon and add the zest to the lemons as well as 1 cup of water. Simmer over medium heat for 10 minutes. Pour just the water off. Add the second cup of water. Simmer for another 10 minutes. Pour the water off again. Add the honey, sugar and last cup and a half of water. Cook for 30-45 minutes until the jam has thickened. Pour into a glass jar with an airtight seal. Refrigerate for at least overnight.
