I'm going out tomorrow to get a pot big enough for water bath canning and some jars, and I'm going to try canning for the first time ever. Going to start with the safer things; jam/marmalade, pickles, tomatoes and tomato sauce. I was wondering, looking over jam and jelly recipes, they all have tons and tons of sugar. Can I use honey instead of sugar? Would it still can or does the sugar help preserve? Should I water bath can if I do jelly this way, when usually it doesn't call for it? Has anyone ever used honey instead of sugar? I know it would make for a thinner product, I'm okay with that. I'm just wondering if it would still be safe. I've got some ground cherries and lots and lots of green tomatoes. Found two great recipes (green tomato ginger marmalade!) but I sure would like to use honey from my ladies if I could instead of store bought sugar.