Step 1: Prepare your canning jars and lids by sterilizing them according to manufacturer's instructions. Keep them warm.
Step 2: In a large, heavy-bottomed pot or Dutch oven, combine the finely chopped jalapeños, fresh lemon juice, lemon zest, and granulated sugar. Stir well.
Step 3: Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar. Continue to boil for 5 minutes, ensuring it doesn't scorch.
Step 4: Reduce the heat slightly and add the honey, stirring until fully incorporated. Return to a rolling boil.
Step 5: Immediately stir in the liquid pectin. Return to a full rolling boil that cannot be stirred down, and boil vigorously for exactly 1 minute, stirring constantly.
Step 6: Remove the pot from the heat. Carefully skim off any foam from the surface of the jam using a spoon.
Step 7: Ladle the hot jam into the prepared warm sterilized jars, leaving 1/4 inch headspace. Wipe the jar rims clean, center the lids, and apply the bands until fingertip-tight.
Step 8: Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary). Carefully remove the jars and let them cool undisturbed on a towel-lined surface for 12-24 hours. Check seals; unsealed jars should be refrigerated and consumed within 3 weeks.