Work just as well as sugar? No, it gives you a very different set on jams and jellies - much softer - and a shorter shelf life for fruits and other foods due to the development of molds. It also alters the flavor. Plus it won't give you the water binding effects of sugar that is needed in some recipes nor the color preservation. If those factors are not important to you then I know of now other reasons you couldn't use it but the amount measurements/proportions would have to be guess work on your part as there are very few tested recipes AFAIK. NCHFP: Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar prevents gelling and may allow yeasts and molds to grow. Dave

Source: University of Minnesota On a one-to-one basis, neither light, mild honey nor corn syrup can substitute fully for sugar. Honey can replace part of the sugar in recipes for jelly and related products, but not all of it. Products made with honey will have a darker color than those made with sugar as the only sweetening. The flavor, of course, will be slightly different. Light, mild-flavored honey is best to use when making jelly. Consider its liquid content when it replaces part of the sugar in a recipe. If you make jelly and add pectin, up to one cup honey can replace an equal amount of granulated sugar. For recipes that do not call for added pectin, honey can still replace up to half the sugar that is needed. You may also use corn syrup to make jelly. Once again, consider it's liquid content. In products made with no pectin, corn syrup can replace up to 1/4 the sugar. When you use powdered pectin, corn syrup can replace up to 1/2 the sugar. With liquid pectin, corn syrup can replace only up to 2 cups sugar per batch of jelly. The honey can give a darker color to your jams. I also know that some people do use all honey in some recipes for jams. You can make a syrup using honey instead of sugar for canning your fruits. Works fine. What a great deal, all the free honey !! No reason you cannot freeze these jams. Honey Pear Jam 2 lg Firm-ripe pears; cored and diced 1/2 c ;water 1/4 c Lemon juice 1/4 c Pear eau-de-vie ( I don't even know what it is ! Some liquour?) 1/4 ts Cinnamon 1/4 ts Clove powder 1/4 ts Nutmeg 1/2 c Honey 1 pinch Salt Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos. 45 Honey Plum Jam 3 c Pitted and coarsely chopped purple plums 1/3 c Sugar 1/3 c Water 2 tb Lemon juice 2 tb Liquid honey Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks.

Features to Consider When Choosing a Hummingbird Feeder: (in no particular order) Red Color The most attractive color to hummingbirds is red. Look for red in the feeder itself rather than relying on dye to color the sugar solution. Hummingbirds are very inquisitive and even just a little bit of red on the feeder itself is quite sufficient. (See below for more on red dye.) Ant Protection Built in ant moats (check the feeder's packaging) or add-on ant moats solve most of the ants-at/in-the-feeder problem. Bee Guards The most attractive color to bees and wasps is yellow. Newer model feeders from most manufacturers no longer have yellow parts. Look for hummingbird feeders that claim on their packaging that their shape discourages bees from reaching the nectar (usually found with saucer-shaped styles). Built-in Perches Hummingbirds prefer to sit when they feed if they are able to do so. Size of Feeder The smaller the better, until you determine how heavy the hummingbird usage is. Ease of Cleaning There should be no little nooks and crannies in the feeder for mold to lurk. A dishrag, a small bottle brush (an old, clean toothbrush is wonderful!), and a clean pipe cleaner should be sufficient tools for cleaning. Also very helpful are the tiny brushes specifically marketed for cleaning hummingbird feeder ports. Ease and Cleanliness of Use Look for feeders that do not require excessive twisting or snapping to be put together; this reduces the chance of sloshing sticky sugar water all over the feeder. (And your countertop, your shoes, your kitchen floor, your patio...) Rain Guard Some hummingbird feeders with their feeding ports located on top of the solution reservoir may allow rainwater to get into the feeder and dilute (and possibly contaminate) the sugar solution. Check the feeder packaging to see if a particular model is designed to limit this problem. There are also "rain guards" available, metal or plastic disks meant to hang above a feeder, marketed specifically for hummingbird feeders. Wind Resistance Feeders hung in very windy locations may spill and make quite a mess doing so; at least one manufacturer is making a saucer style feeder that can be pole-mounted. Instructions Some feeders have the nectar recipe permanently imprinted onto the feeder itself.

Four parts water to one part white sugar. (For instance, one quarter cup of sugar stirred into one cup of water.) Tap or well water is preferred; do not use distilled as it takes out too many naturally occurring minerals. If you use a water softener, you may want to use partial or totally filtered water; softeners may add too many minerals and salts to the water. Room Temperature Method: Use very warm water (not hot) right out of the tap. Some brisk stirring is all that is required to dissolve the sugar. Let it cool a bit before setting out a feeder if the sugar water is hot to the touch. Boiling Method I Some people prefer to boil their sugar solution to retard the growth of bacteria and mold. Use boiling water to mix up the above-mentioned sugar solution; allow it to cool before placing outside. Boiling Method II Sometimes you may still have problems even if you have been boiling your water; the trouble could be contamination in your sugar. This method should take care of the problem. Mix up the 4:1 water-to-sugar solution in your normal preparation amount. Bring this to a boil on the stove and allow it to boil for a minute or two. Bring more (plain) water to the boil in another container at the same time. Pour the boiled sugar solution into a clean and sanitized measuring container (you don't want to undo your efforts!). If some water boiled off, add plain boiled water to the boiled sugar solution to bring it back up to the original amount it was before boiling. It's a bit more work, but the boiling method tends to extend the 'shelf life' of the sugar solution. Sugar solution can be made ahead and kept up to a week in the refrigerator. Discard any sugar solution that has turned cloudy or contains black mold, no matter how 'fresh' the solution is. Tip: Only fill your feeders with enough sugar solution to last, at the most, two or three days. There is no sense in throwing most of the sugar water away when it goes bad before the hummingbirds drink all or most of it. If you feed hummingbirds during below-freezing temperatures (yes, you can do this without preventing their migration: see the Winter Feeding FAQ), raising the concentration of the sugar solution to 3 parts water: one part sugar can usually prevent the feeder from freezing up at temperatures around and below 25 degrees F. For more information about hummingbirds, check out the Hummingbird Garden forum.