Substituting Honey for sugar in Jam

http://www.pickyourown.org/SubstitutingHoneyForSugar.htm

Baking (pies, cakes, cookies, etc.)

• Use 3/4 cup of honey replaces one cup of sugar. Reduce other liquids by one-half cup for each cup of honey you add to the recipe. Lower the oven temp about 25 degrees F to prevent over-browning

Canning (jams, jellies, preserves, chutney's, fruit, etc.) and cooking

• To use honey in place of sugar, use 7/8 cup for every cup of sugar, and don't change the other liquids. According to food labs, honey may be substituted effectively for up to half the sugar called for in a canning syrup recipe.

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Substituting honey for other sweeteners

• Molasses: To substitute honey for molasses, use exactly the same amount. The resulting flavor and color will be a but lighter and less heavy. The reverse is true if you swap molasses for honey.
• Corn Syrup: To substitute honey for corn syrup, use exactly the same amount, but reduce any other sweet ingredients, since honey has more sweetening power than corn syrup.
• Brown Sugar (Demerara sugar or dark brown sugar): Follow the equation for plain table sugar under General Recommendations, but also substitute molasses for a portion of the honey to retain the expected flavor (brown sugar is just white sugar where the molasses have not been completely removed by refining). Brown sugar, on the other hand, attracts moisture, so it will keep baked goods from drying out so quickly. Also, brown sugar has some molasses in it, which adds moisture, and certainly changes the taste.
• Raw Sugar (Soft Brown Sugar): Basically, raw sugar is similar to dark brown sugar, but has much smaller crystals and a higher portion of retained molasses, so follow the guidelines for substituing honey for sugar above. If substituting raw sugar for regular cane sugar or brown sugar, use about 20% more raw sugar.
• Treacle is the British generic name for molasses or any syrup made during the refining of sugar cane. Common names used are Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap. "Lyle's Golden Syrup" is the most commonly used brand in cooking. Follow the same guidelines for molasses, above.