Runny Honey

I use honey only rarely, just occasionally spreading a little on my bread at breakfast time. Only thickened honey is suitable  Runny honey runs off the bread to make inconvenient sticky puddles, so when someone gives me some I struggle to use it. Some people use it as a very expensive sweetener in tea or in cakes, but I don't sweeten my tea and haven't baked for several years. I did recently use honey to sweeten some stewed fruit, and am wondering if it would work in jam. If  I'm bold enough to experiment I'll report the results here.