It is recommended to store honey in room temperature away from direct sunlight and prevent fermentation by keeping it in air tight container.
The high sugar concentration gives honey an almost indefinite shelf life, although the flavor and aroma will disappear with time.
Most pure raw or unheated honey will crystallize over time. Crystallization does not affect the honey except for color and texture.
Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years
Heat & Honey
One definitive method of determining quality of honey quality is the level of hydroxymethylfurfural or HMF found during and after the process of fructose breakdown. Heat will accelerate the breakdown; so a high HMF level can indicate that the honey has been overheated.