Jams Made with Honey & Yvonne's Herb Apron

If you could please share with me any info on success rate of making jams & preserves with honey instead of using sugar, I would really appreciate it.

I have not made any jams or jellies with honey but there are a few books specifically using honey. Sugar is an important component (along with the acidity and the pectin) in gel formation in preserves.

Also, would tell me where you got the apron you wear on your web page? It's absolutely perfect. I work at our local Farmers' Market and could certainly use one like it. Thanks for the info - Herbally Yours, Brenda (The Herbal Touch USA, Anne Arundel County Farmers' Market)

Sorry, I do not remember where I bought my herb apron. It was over 10 years ago.