Honey to sugar conversion
Most cookbooks and I believe even the Honey Board recommend using 3/4 C honey for every 1 C of cane sugar in recipes. This allows for the extra moisture you get with honey that you won't get with regular sugar and it also accomodates for the 'extra' sweetness that you get from honey since it's sweeter than sugar.
I've been cooking with honey instead of sugar using this substitution for about 30 years and have found that for recipes that are naturally moist (cakes, cookies, bread, etc.), I tend to use a 'short" 3/4 cup by a few tablespoons less. For liquid based foods like jelly, fresh cranberry sauce, and most anything else that starts out as a liquid and will be cooked over time, there's usually another indicator of when the food is ready so if you add too much by chance, you'll just have to cook it a bit longer. For example, when jelly is ready for putting into a jar, it can be identified by the way the jelly drips off the spoon - that's what you're looking for.
Hope this helps. If you can get the hang of cooking with honey, your food tastes better and your company will always ask what the difference is between your creations and theirs. It's a subtle difference but one that people with super sharp taste buds often pick up on.
Think like a bee - focus!