It is not a safety issue to use honey or maple syrup to sweeten syrup used in canning.  The amount and kind you use is a personal preference.  You can also can your fruits using water or  fruit juices such as white grape, apple, orange or other flavors.  Honey and maple syrup as well as water and the juices will chance the flavor and texture of the fruit so you might want to mix up some syrup and cook a few pieces of fruit in it until tender and then cool and taste.  This will give you a good idea of the flavor and texture of the fruit will be  after canned.  One thing that sugar does that some of the other alternative sweeteners and fruit juice does not, it keeps the fruit firmer and the color lighter.  

As for jam and jellies you can use maple syrup and honey as the sweetener if you use one of the low sugar pectin's.  The amount you use is personal preference.

Good luck and thanks for using Ask an Expert

Nellie