Honey can be stored for years

Archaeologists in 2015 reported that they’d found 3,000-year-old honey while excavating tombs in Egypt which was  edible.

This durability is thanks to the unique features of honey: it is low in water and high in sugar, so bacteria cannot grow on it. Honey also contains small amounts of hydrogen peroxide, which inhibits growth of microbes.

This is partly why bees produce it for the young in their hives — it is both food and protection.

Processing honey also helps as the sugars in honey are hygroscopic and tend to draw in atmospheric water, which is not ideal.

The heat treatment during processing and packaging, first removes water and then airtight lids keeps the water out, helping it keep for longer.

Although honey can go cloudy and crystallise when opened as the sugars draw in water again, this physical change can be reversed by simply warming the honey.

Of course, if due to some reason there is obvious fungus (as evidenced by thick white, black, greyish or greenish discoloration), it is best to discard the honey.