Soak apricots in 2 cups water for about 2 hours.
Drain, reserving 1 1/2 cups of the water.
Cut yellow from lemon peel and cut into thin strips.
Squeeze out juice from lemon.
Cover yellow peel with water and simmer for 10 minutes, or until tender; drain.
Mix 1 1/2 cups water, lemon juice and peel, sugar, and honey in saucepan.
Cook until mixture forms a thick syrup.
Add apricots and simmer until transparent.
Put in hot sterilized jars and seal.