Honey will not crystallise for “more than two years” if stored in 1 “ideal” place (Image: Getty)
A jar of runny honey is an in many households, so it can be disappointing to find it unexpectedly set.
Keeping honey in a kitchen cupboard is fine for a few weeks or months, but with the right approach, says beekeeper Michael Wade, it can last for over two years.
Speaking exclusively to , the beekeeper said: “Storing [honey] at 21C or there about is okay but it is still very likely to set within a year at that temperature.”
He noted that depending on the floral source, which is the specific type of flower that bees primarily collect nectar from, honey can set even quicker. “At 21C, oil seed rape honey for example can set in a matter of days,” said Michael.
The beekeeper suggested to anyone who wants to keep their honey unset for as long as possible that “the freezer is the ideal place to store it”.
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Runny honey is prone to crystallisation if stored at the wrong temperatures (Image: Getty)
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According to Michael, it will keep “for more than a couple of years” this way, noting that “it will remain in a liquid state but not very runny”.
For most types of honey, 14C is the temperature that will cause it to set the most rapidly.
The beekeeper said: “Most beekeepers know the 14C temperature as when making soft set honey, we chill the honey to 14C to encourage rapid crystallisation. The further above or below 14C the honey is stored, the longer it will remain runny.”
An appropriate container is also essential to preserve honey and should always be airtight.
When bees collect nectar, it is approximately 80% water. Beekeepers and farmers must reduce the moisture content to 20% or below to meet the honey regulations if it is to be sold, except for a few specific honey types, such as heather.
Michael said: “Above 20% moisture honey can start to ferment. Honey will absorb moisture from its surroundings, so leaving it in an open container for a period will risk raising the moisture content to above 20% and thus initiate fermentation. This is why it’s advised to keep it in a dry location.”
It is easy to spot as honey that has started fermenting will have a yeasty smell. For those wondering what to do with honey that has already changed texture, the bee expert warned that it may not always be safe to eat.
He explained: “Sometimes, when honey starts crystallising, it can separate, leaving the top layer runny and the bottom layer set. In such cases, it is best to do a basic sniff test before trying to return it to its liquid state to check that the top liquid part has not started fermenting.
“This is because when honey sets it expels some moisture which can increase the moisture level above 20% in the top part. It doesn’t happen a lot, but it is more prone to occurring if stored where the temperatures can fluctuate significantly.”