There are safety concerns when changing any recipe that will be preserved. The sugar in jams and jellies also acts as a preservative after they are opened.
>"The manuka, jelly bush and pasture honeys are capable of stimulating the monocytes, the precursors of macrophages, to secrete TNF-α..."
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3609166/
I'm not the roots and berries type but honey seems to be an amazing compound for medicinal purposes.
If I understand correctly high sugar contect uncreases the shelf life. Though with in-container pasteurisation and modern preservatives I'm not sure high sugar content is necessary.