How Long Does Honey Go Bad After Opening? A Guide to Infinite Shelf Life

December 2, 2025 •

3 min read

Archaeologists famously discovered thousands of years old honey in Egyptian tombs that was still perfectly edible. This remarkable fact highlights honey's natural durability, but what about a jar in your pantry? The question of how long does honey go bad after opening is primarily about preserving quality, not preventing spoilage.

Quick Summary

Pure, properly stored honey has an indefinite shelf life and does not go bad after opening. Its low moisture and high acidity prevent microbial growth, but quality can degrade over time. The main threat is contamination from moisture, which can cause fermentation.

Key Points

Indefinite Shelf Life: Pure, properly stored honey does not spoil and can last forever, even after opening.
Moisture is the Enemy: The only way for honey to go bad is through contamination with moisture, which leads to fermentation.
Crystallization is Normal: A grainy texture or solidification is a natural process and not a sign of spoilage. Gently warming the jar in warm water reverses this.
Store Properly: Use a clean, dry utensil and keep honey in a tightly sealed, preferably glass, container in a cool, dark, and dry place.
Recognize Spoiled Honey: Discard honey with a sour, fermented smell or taste, or if it shows signs of bubbling or mold.

The Scientific Reasons Honey Doesn't Spoil

Pure honey's unique chemical composition is the secret to its longevity. It is a hygroscopic substance, meaning it contains very little moisture and actively draws water out of its environment. This creates an inhospitable environment for bacteria and other microorganisms that require moisture to survive and thrive.

Honey's Natural Preservatives

Low Water Content: With only about 17-18% water, honey's high sugar concentration essentially dehydrates any microorganisms that attempt to grow in it.
High Acidity: Honey has a naturally low pH level, typically between 3.26 and 4.48, which is too acidic for most bacteria to survive.
Hydrogen Peroxide: Bees produce an enzyme called glucose oxidase, which mixes with nectar to produce hydrogen peroxide, a powerful natural antiseptic.

The Difference Between 'Spoiled' and 'Changed'

Many people mistake normal physical changes in honey for spoilage. These changes are completely natural and do not indicate that your honey has gone bad. The most common change is crystallization.

The Normal Aging Process of Honey

Crystallization: This is the process where honey turns from a clear liquid into a thicker, grainier, or solidified mass. This is caused by the separation of its natural sugars. It's a sign of a pure, quality product, not spoilage, and can easily be reversed by gently warming the jar in warm water.
Darkening: Over long periods, honey can naturally darken in color.
Loss of Flavor and Aroma: Similarly, a very old jar of honey may lose some of its original potent aroma and distinctive floral flavor. This is merely a decline in quality, not a safety issue.

The One Way Honey Can Go Bad: Moisture Contamination

The only real way for honey to go bad is if it is contaminated by an external source, most often moisture. Introducing water, even a small amount from a wet spoon, can dilute the honey's natural preservatives and promote fermentation.

How to Prevent Contamination

Use Dry Utensils: Always use a clean, dry spoon or knife when scooping honey to avoid introducing moisture or other foreign particles.
Store in a Sealed Container: Always ensure the lid is screwed on tightly to prevent exposure to moisture and odors from the air.
Keep Away from Other Foods: Store honey away from strong-smelling items like onions or garlic, as it can absorb odors due to its hygroscopic nature.

How to Tell if Honey is Fermented

Fermented honey will exhibit clear signs that it's no longer at its best. Since fermentation is a sign that moisture has compromised the honey, it's best to discard it.

Signs of Compromised Honey

Sour or Alcoholic Odor: Your nose knows. If the honey has a distinctively sour, boozy, or yeasty smell, it has started to ferment.
Foaming or Bubbling: The presence of bubbles or foam on the surface is a clear indicator of fermentation.
Sour Taste: If the honey has a fermented aroma, a small taste will confirm a sour, unpleasant flavor.

Honey Storage Comparison Table


Storage Method	Pros	Cons
Pantry (Room Temp)	Ideal for indefinite shelf life. Preserves flavor and consistency. Slows down crystallization.	Can absorb odors if not tightly sealed. Susceptible to heat fluctuations near appliances.
Refrigerator	Great for creamed honey to maintain spreadable texture.	Accelerates crystallization of liquid honey, making it difficult to use. Does not extend shelf life beyond the pantry.
Freezer	Excellent for long-term flavor preservation. Prevents all changes.	Not necessary for honey's shelf life. Requires thawing to use.

Conclusion

While a manufacturer may provide a 'best by' date, the short answer to how long does honey go bad after opening is that it doesn't, provided it's kept pure and stored correctly. The only real threat is moisture contamination, which can lead to fermentation. By keeping your honey in a sealed, glass container in a cool, dry place and using a clean, dry utensil, you can ensure it remains a safe, sweet, and indefinitely lasting staple in your pantry.

For further details on honey storage, you can consult resources from the National Honey Board.

Frequently Asked Questions

Yes, a 'best by' date on honey refers to peak quality, not food safety. As long as it has been stored properly, the honey will remain safe to consume, though its color or flavor might have slightly changed.

No, crystallization is a natural and normal process for honey and does not indicate spoilage. It is a sign of pure, unadulterated honey. You can easily fix it by placing the jar in a bowl of warm water to re-liquefy it.

You should not refrigerate honey after opening. The cooler temperature will accelerate the natural crystallization process, making it thicker and harder to use. Keep it in a cool, dark pantry instead.

An airtight glass container is the best option for storing honey. Glass is non-porous and prevents moisture and odors from seeping in, unlike plastic. The original glass jar with a tight lid is also ideal.

Fermented honey will have a distinctly sour or alcoholic smell and taste. You might also notice bubbles or foam forming on the surface. This is caused by moisture contamination and indicates it should be discarded.

Over a very long period, honey can lose some of its original flavor and aroma. This is a natural effect of aging and is not a sign of spoilage. It is still safe to eat, but the quality will have diminished.

No, pure raw and processed honey have the same indefinite shelf life when stored correctly. The key factor for both is preventing moisture contamination. Raw honey, however, may crystallize faster due to its pollen content.