if the honey is runny and not crystalised, then just add enough water to make the honey (weight as per recipe) up to 1 gallon total liquid.
Then just stir it to mix it in then add the other ingredients, except the yeast. If you're gonna use a 1 gallon water bottle for the fermenter or similar carboy, you will need to remove a pint or two before pitching the yeast, as it will produce a lot of gas in the early stages and you need to allow for some room for possible foaming, then after say a week to 10 days, you should be able to add the reserved liquid back in to top up the carboy to the top
Equally, you can make it in a bucket or a carboy of a larger size, but then just make it up as per the recipe (or as closely as you can) that way there's room for foaming and as long as you don't keep meddling with it, it will ferment and the airspace will by full of CO2 in the short term, and the mead protected from oxidation. Just leave it for 12 to 14 weeks and it will be finished and the fruit should have also sunk and you'll be ready to either rack off the fruit/sediment to make sure it's settled and clear before bottling or you can just bottle direct and if you picked up a little bit of sediment, it would just settle out in the bottles.....