They can be substituted for sugar in baking if other liquids are reduced. Sugars vary with variety but tend to be high in sucrose. High in fructose and maltose, it is used in cooking and baking. Granulated sugar is made from sugar cane or sugar beets and used in baking, cooking, or at the table. It is high in sucrose.
Honey is made by bees and available as liquid or cream.
Honey may contain clostridium botulinum spores harmless to most adults but dangerous to children under the age of one. Jams and jellies are made from fruit , sugar, and pectin. Most jams and jellies are high in simple sugar and rapidly absorbed. Maple syrup is high in sucrose and two-thirds as sweet as sugar but metabolized just as quickly. The taste and color depend on grade.