Honey basically doesn’t go bad. Archaeologists have found edible honey in ancient Egyptian tombs, thousands of years old and still good. Stored properly, your jar will easily last years. The reason comes down to what honey is: a mix of sugars, water, and other compounds that’s naturally hostile to bacteria and fungi, which is what keeps it from spoiling.
To get that long shelf life, store honey in a cool, dry spot away from direct sunlight and heat. Room temperature or the refrigerator both work, depending on your preference. The one thing that really matters is an airtight container, since honey will pull moisture out of the air, and that added moisture is what leads to crystallizing or, eventually, spoiling.
Kept that way, honey holds its quality for years. Over time it may crystallize or shift a little in color or flavor, but that’s completely normal and doesn’t mean anything is wrong with it.
Crystallization is worth understanding, because a lot of people throw out perfectly good honey over it. It’s a natural process where the sugars separate and form crystals, turning the honey grainy or solid. Crystallized honey is still perfectly safe to eat, and you can melt it right back to smooth. Here’s how:
- Set the jar of honey in a pot of hot (not boiling) water. Boiling water is too hot and will damage the flavor and quality.
- Let it sit a few minutes, stirring occasionally, until the crystals dissolve.
- Take the jar out and let it cool slightly before using.
- If it’s still thick or hasn’t fully melted, put it back in the hot water for a few more minutes.
You can also use the microwave. Heat the jar on low power in 15 to 30 second bursts, stirring between each, until the crystals melt. Just don’t overheat it; the same rule applies, since high heat damages the flavor and quality. Low and gentle is the way, whichever method you choose.