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If you leave the jar in direct sunlight over 25°C, the honey will start to crystallise and turn darker (this is when you get the little sugar lumps in your honey). Crystallizing is not a sign that your honey is going bad.
If you want the texture to be firm, you can keep creamed honey in the fridge. If you want it to be soft and easy to spread, you can keep it at room temperature and out of the sun.
To keep moisture from getting into your honey, make sure the lid is tight and use a dry spoon every time you dip into a jar. Fermentation can happen with even a small amount of water.
When stored right, honey can last for a very long time. Honey is one of the most stable natural foods you can find because it has a lot of sugar in it. If it's stored right, it can stay good for almost forever.