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Honey has a long shelf life thanks to its high sugar content and can outlast most jams, jellies and conserves.<\/p>\n
The golden liquid will even remain safe to eat for years without paying any special attention to where it’s stored, but that’s not to say that the texture won’t change.<\/p>\n
Crystallised, lumpy honey, while not technically unsafe to consume, is much less enjoyable than a smooth, sweet spread.<\/p>\n
And it’s often the main reason why people throw jars and bottles of honey away, not because they have spoiled or turned mouldy.<\/p>\n
Fortunately, it’s easily prevented with a simple storage solution recommended by Nick Hoefly, a certified master beekeeper.<\/p>\n
READ MORE: <\/strong> Best place to store carrots explained – how to them fresher for much longer<\/strong><\/p>\n Although honey doesn’t have an expiration date, many producers label their produce with a two-year shelf life to encourage people to consume it while it’s at its best. But with the right storage, there’s really no rush, according to Nick.<\/p>\n He said: “Honey stored in sealed containers can remain stable for decades. However, the flavour and aroma may change or diminish with age, or it can crystallise.”<\/p>\n That’s why it’s best to keep honey at room temperature, preferably in a dark cupboard away from sunlight, where it can have an “indefinite” shelf life.<\/p>\n <\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n According to Nick, honey is unlike most other spreads in that it does not respond well to being stashed in the fridge.<\/p>\n He explained that cooler temperatures will make honey crystallise faster, especially when it comes to honey products with a higher level of glucose than fructose.<\/p>\n For thicker, set honey, the rule on storage is entirely different. This European style is made from 100 percent honey and is actually already crystallised.<\/p>\n Controlling this process is what gives it the smooth, spreadable texture, and means it won’t happen again if stored in a cold place.<\/p>\n For this reason, the fridge is the perfect spot for creamed honey and it comes without the worry of the consistency changing.<\/p>\n There is one exception to this rule of separating runny and set products, however. People who want to\u00a0ensure the taste of a certain type of honey remains at its peak intensity should consider storing it in the freezer.<\/p>\n This stops it from losing flavour and getting darker or changing taste, which often happens over time.<\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/HOW-TO-STORE-HONEY-4963134.jpg?r=1694863727925\")
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