Re: pectin and honey

Chris, the liquid and powdered pectin are not interchangeable, at least one to one. Seems to me the recipes usually having the dry have more fruit. When cooking the jam, test for a gel by using a metal spoon and see if it looks like it coats the spoon and will slide off in a sheet.
To use honey, it is usually only good to replace up to 2 cups honey for 2 cups sugar, using the rest of sugar called for, as long as you are using pectin.
There is also a product you can get, sometimes in health food type stores or by mail order, called Pomonas Universal Pectin. You are supposed to be able to use honey with it, no sugar, low sugar, and regular sugar. I have some but still have not tried it.
You could try a batch and if it is thin, then use as a syrup over ice cream, waffles, etc. Even use as a glaze for chicken,pork,etc.
If I find a recipe using liquid pectin for mango jam, I will post.