Cut the watermelon rinds into pieces and throw them in a deep container. Squeeze out some lemon juice, add the sugar, pour in water so as to submerge the rinds and let them sit for at least 2 hours.
Drain the watermelon juice from the fleshy center parts. Once it comes to a boil, let it do so for 5-6 minutes. Add in the rinds and let boil for another 15 minutes. Let the dish cool and place in a cool area for 12-14 hours.
Boil the mixture until it thickens. Remove it shortly from the heat, add the honey that has been dissolved in a little water and boil for 15 more minutes.
Wait for the jam to cool, distribute it into sterilized jars and store in a fridge.