The difference between wildflower honey and Acacia honey

Honey should be stored at 50-70 Degrees Fahrenheit

Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to Max Shrem from Slashfood:

Similar to olive oil, honey should be stored at a cool temperature between 50 and 70 degrees Fahrenheit. So, it's best to store it away from your oven or stove. Also, it should not be refrigerated. Extreme changes in temperature will spoil the flavor of honey.

Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.

Shrem from Slashfood continues:

Remember Do not store honey in a refrigerator or near a stove or oven. Store it in an air-tight container.

Thus, choosing an appropriate container is an important part of the equation.

Penn State has a great article germane to this topic.

Refrigerating Honey

In the article, it talks mentions the crystallizing state of honey if it is refrigerated in no way it harms the honey at all.

Restoring honey from a crystalized form

I know this is not related to your question. But something you asked in the comments. Apparently, honey can be restored from it's crystalized form: placing it in the microwave for 20 seconds can restore it from a crystallized form.

Therefore, you can store it in the refrigerator and heat it afterwards. The downside is that if stored in the fridge too long it'll turn hard and sugary.

Proper Storage Container

Since honey has very little moisture in it it is difficult for microorganisms to grow. Thus, an airtight container is of utmost importance.

If moisture gets in the container it can be an ideal environment for mold and yeast to grow. Honey should be thrown out if it foams and smells like alcohol

Long Term Storage of Honey

Honey can be stored for long periods of time without any issue. Over time, honey will darken and intensify with flavor.

The crystallising of honey depends on the amount of glucose (sugar) you have in the honey. Crystallisation occurs in solutions that are (like honey) oversaturated with sugars. Less saturation means less likelihood for crystallisation while water presence affects the distribution and size of crystals.

In terms of moisture you have two types of crystallisation:

• If moisture exceeds ~14% large crystals form at the bottom of the container and the honey seems otherwise OK. That is indicative of moisture excess in the honey which is considered of inferior quality.

• If moisture is less than that, the honey crystallises uniformly. That is a normal phenomenon.

Now aside from the way it crystallises, depending on the glucose content you have faster or slower times for its crystallisation. The lengths I quote refer to Mediterranean (Greek) climates. In Scotland, every honey I've ever brought from Greece apart from fir honey has crystallised within weeks. So in terms of glucose:

• A high glycose content of ~40% would have the honey crystallise within 2 months from harvest

• A moderately high glucose content of ~35% would take 6 months to a year to crystallise

• A honey with normal glucose content of ~30% would take a couple of years, and

• A honey with low glucose content <30% would not have enough sugars to crystallise (that's my fir honey and my honey of choice)

My reference is a website about honey (in Greek) cross-referenced with the answer I got from a producer when I had the same question.

So to answer your question, your honey doesn't have enough sugar to crystallise.

But even if it does, worry not. Bain-Marie (don't microwave!) it for 1/2 an hour and the sugar will melt its way back into its uniform honey goodness.