Is it OK to leave honey in the sun?

Table of Contents

Should you store honey in sunlight?

Leaving honey in direct sunlight is generally not recommended. Honey is a natural product that can be affected by exposure to heat and light over time. Here are some key points on storing honey in the sun:

Sunlight can degrade honey – UV rays from sunlight can damage enzymes and antioxidants in raw honey that give it many of its health benefits. Heating honey also speeds up this degradation process.
Direct sunlight may affect taste – Sunlight can cause changes in the color, flavor, and aroma of honey over time. Honey may take on off-flavors or lose its natural sweetness.

Crystallization may happen faster – Raw honey tends to naturally crystallize over time as glucose sugars become less soluble. Heating and sunlight exposure can cause honey to crystallize and harden more quickly.
Sunlight can damage containers – Plastic and glass honey containers may become damaged or warped from prolonged heat exposure if left in direct sun.
Temperature changes promote condensation – Moving honey containers from warm sunny locations into cooler indoor spaces can lead to “sweating” as condensation forms. This provides moisture that can further degrade honey.

For these reasons, it’s best to store honey in a dark cupboard or pantry if possible. If you don’t have a dark space, avoid placing honey jars on a sunny windowsill or leaving them outside in direct sun for extended periods. Shielding honey from light helps maximize its quality and flavor.

What conditions are ideal for storing honey?

Here are the recommended conditions for best preserving honey:

Store at temperatures below 86°F/30°C – High heat can accelerate deterioration.

Keep away from direct sunlight – Ultraviolet light degrades honey over time.
Use opaque, airtight containers – Blocking out light prevents deterioration. A good seal retains moisture and aroma.
Keep in a dark, dry location – Moisture encourages fermentation and mold growth.

Avoid plastic containers – Honey can absorb odors and chemicals from plastic.
Set containers on wood shelves if possible – The porous nature of wood keeps moisture away from honey.
Flip lids occasionally – Prevents honey from accumulating moisture around the lid seal.

Following these guidelines, whether you’re storing a few personal jars or stocking a commercial pantry, will help your honey last. The ideal conditions create a cool, dark environment that prevents degradation over months or years.

What happens if you leave honey in the sunlight?

When honey is left in direct sun or hot conditions for an extended period, a few things can happen:

Loss of enzymes – Enzymes like glucose oxidase help give raw honey antibacterial, anti-inflammatory and antioxidant properties. Heat and light degrade these over time.

Loss of aromatics – Volatile aromatic compounds give honey its floral scent but these delicate molecules can evaporate when heated, altering the flavor.
Darkening color – Exposure to UV light and warm temperatures accelerates the natural darkening of honey over months/years.
Quick crystallization – High temperatures from sunlight speed up glucose crystallization, turning liquid honey thick and granular.

Yeast and mold growth – Heating honey makes it more prone to yeast and mold spores, as it loses antibacterial properties.
Hydroxymethylfurfural – This compound forms from the breakdown of sugars in heated honey and is viewed as a marker of quality loss.

In severe cases after prolonged heat exposure, honey can take on burnt, bitter flavors and very dark coloring. Once degraded, heating and sunlight cannot be reversed. So while an occasional day in the sun won’t severely damage honey, extended exposure to sunlight should be avoided.

Does sunlight “activate” beneficial compounds in honey?

Some claim that putting honey jars in sunlight can “activate” or increase concentrations of beneficial enzymes and antioxidants like catalase, superoxide dismutase, and phenolics. However, scientific evidence does not support these claims. In fact, multiple studies show the opposite:

UV exposure for just 1 hour was found to decrease total phenolic content in honey by 25% (Alvarez-Suarez et al., 2009).
Heating honey to 140°F for just 30 minutes decreased phenolic compounds by 30% (Khalil et al., 2012).

Antioxidant activity decreased proportionally when honey was exposed to heat and sunlight (Bertoncelj et al., 2007).
Pasteurization at 158°F destroyed nearly 100% of enzyme activity in honey in under 10 minutes (White et al., 1964).

Rather than “activating” beneficial compounds, sunlight exposure actively degrades and destroys them through oxidation, ultimately lowering the quality of honey. Sticking to cooler, darker storage conditions is the best way to preserve honey’s natural nutritional content.

Does honey need to be refrigerated or frozen?

Refrigeration and freezing are not strictly necessary for properly stored honey. As long as containers are tightly sealed, room temperature storage out of direct sunlight is fine for most honeys. However, some choices include:

Refrigeration – Storing honey at cooler temperatures below 50°F can help minimize gradual quality degradation from heat. It prevents slow crystallization.
Freezing – Freezing prevents crystallization and essentially hits the “pause button” on honey’s natural enzymatic processes. Thaw frozen honey slowly.

Room temperature – Stable at room temp for many months if kept in a dark cupboard. Monitor for signs of crystallization.

If honey will be used infrequently or you want to stock up while it’s in season, refrigeration and freezing are good options. For everyday use, room temperature is fine. Regardless of cooling method, keep honey sealed in impermeable containers out of moisture, light, and heat.

Does direct sunlight have any benefits for honey?

While excessive sunlight should be avoided, a bit of indirect sunlight does have some beneficial effects:

Encourages crystallization – A little warmth helps speed up the natural transition of honey from liquid to semi-solid. Granulation makes it easier to spread.
Improves viscosity – Slight warming in indirect sun decreases honey’s thickness so it flows more easily.
Kills yeast cells – Limited solar warming helps rid dormant yeast spores that could cause fermentation.

Brightens color – Slight light exposure gives some dark honeys like chestnut a lighter, warmer tone over time.

A few hours per week of filtered sunlight can gently hasten crystallization and improve honey’s visual appeal. Just be sure to shield it from direct sun to prevent overheating. Moderation is key.

How long does honey last in the sun?

The amount of time honey can withstand sun exposure depends on conditions like:

Intensity of direct sunlight – Hotter and more concentrated sun causes faster deterioration.
Outdoor temperature – Warm weather exacerbates sunlight’s effects.
Duration of exposure – More cumulative hours in the sun incrementally lower quality.

Type of container – Dark glass jars resist sunlight better than clear plastic.
Honey variety – Some honeys are more resilient than others.

Under intense summer sun, honey in clear jars may start deteriorating in quality after just a few weeks. With moderate indirect sun in an opaque container, honey can often last many months with minimal degradation. No matter what, shielding honey from light always maximizes shelf life.

Here are some general guidelines for sunlight resistance:

Raw honey – Loses fresh, delicate flavors after a few weeks of heat and sunlight.
Pasteurized honey – Can last a few months with careful sunlight exposure due to higher sugar concentration and lower enzymatic activity.

Creamed honey – Degrades faster than liquid honey when exposed to sunlight and warming temperatures.

The exact time honey can withstand sunlight depends greatly on specific conditions. Whenever possible, avoid direct sun to optimize quality.

What are signs that sunlight has affected my honey?

Here are some common signs that exposure to heat and sunlight has degraded your honey:

Darkening color – Honey becomes darker, changing from light gold to reddish amber.
Loss of aroma – Fresh floral and fruity top notes disappear, leaving weaker scent.
Changed texture – Rapid crystallization gives a gritty or solidified texture.

Altered taste – Shift towards bitter, metallic, earthy, or artificial flavors.
Dull appearance – Warming makes honey look cloudy or opaque instead of clear and bright.
Yeast growth – Signs of fermentation like foaming, bubbling, or alcohol smells.

Mold – Visible mold spores on the honey’s surface.

The extent of degradation depends on the conditions. But in general, damaged honey becomes lower in enzymes, antioxidants, and aromatic compounds – losing both quality and health benefits.

Can sunlight damage affect the health benefits of honey?

Yes, UV exposure and heating can destroy many of the sensitive vitamins, minerals, antioxidants and enzymes that make honey so beneficial:

Antioxidants like phenolics and flavonoids are depleted, lowering antioxidant activity.
Vitamins like vitamin C, thiamine, niacin, and riboflavin are reduced.
Enzymes like glucose oxidase, catalase, and acid phosphatase are denatured by heat.

Main sugars like fructose and glucose undergo degradation reactions.
Protein content decreases as Maillard reactions occur between sugars and amino acids.
Some minerals like potassium, sodium, and calcium are diminished.

While sunlight does not completely destroy ALL beneficial compounds, the quantity and diversity of many health-promoting elements are reduced. Refrigeration or room temperature storage in the dark preserves honey’s nutrients best.

Does crystallized honey go bad in the sun faster?

Yes, honey that has already begun crystallizing is generally more vulnerable to further degradation from sunlight exposure. Here’s why:

Glucose crystals leave less fluid honey to resist effects of heating.

Granulated texture has more surface area exposed to light and air.
Higher glucose content is more prone to Maillard reactions from sun warmth.
Delicate grain structure of crystals can harden and toughen when overheated.

Trapped moisture from condensation can accelerate crystallization.

While all honey varieties will crystallize naturally over time, combating sunlight exposure helps maintain a smooth, spreadable texture. If crystallized honey needs temporary heat liquefaction, microwave it gently instead of using direct sun.

Will sunlight reverse honey crystallization?

No, sunlight exposure does not reverse honey crystallization or granulation. It may temporarily give the illusion of reversing the process by:

Warming honey just enough to loosen glucose crystals
Melting very fine, delicate crystals
Softening the crystal structure so honey appears smoother

However, these effects are only temporary and do not alter honey’s fundamental liquid-to-solid transition. After a short period back in cooler conditions, the crystals will reform and harden again. Prolonged sunlight may also encourage faster re-crystallization.

To truly reverse crystallization, honey must be gently warmed to temperatures between 95-105°F (35-40°C) for 30-60 minutes. This dissolves glucose crystals completely without damaging enzymes and other health components. Microwaves, water baths, and heating pads work well for liquefaction.

Can you melt crystallized honey in the sun?

It’s not recommended to rely on direct sunlight to melt crystallized or creamed honey. Here’s why:

Sunlight inconsistently heats honey, making it hard to fully dissolve crystals.
Partial melting leaves a grainy, unattractive texture.
Overheating damages beneficial enzymes and antioxidants.

Rapid temperature shifts from sun to shade re-harden crystals quickly.
Crystals reform readily after insufficient liquefaction.

For best results, use controlled warming methods like:

Microwave – 30 sec intervals at 50% power, stirring between until liquid.
Hot water bath – Submerge honey jar in 100-110°F water for 30-60 minutes.
Heating pad – Place honey on low setting pad for 1-2 hours, monitoring temperature.

Food dehydrator – Dehydrate at 95-105°F for 1-3 hours until viscous.

The goal is maintaining a stable temperature between 95-105°F for enough time to thoroughly dissolve all glucose crystals without cooking the honey. Sunlight works too inconsistently for effective liquefaction.

Does honey go bad in the sun?

Direct sunlight doesn’t necessarily make honey “go bad” in the traditional sense of spoiling. However, excessive heat and light cause severe quality degradation that makes honey unappealing:

Darkens from light gold to very dark brown.
Develops a bitter, metallic, burned flavor.
Loses fresh aroma and floral nuances.

Reduces enzymes, antioxidants, minerals, and vitamins.
Encourages yeast and mold growth on the surface.

This lower-quality honey hasn’t spoiled per se, but is considered inferior. Very old crystallized honey may show signs of fermentation like foaming and alcohol smells. While not harmful, severely sunlight-degraded honey has substantially diminished nutrition and taste.

Can sunlight improve the health benefits of honey?

No scientific evidence supports the claim that sunlight exposure improves, activates, or boosts the health-promoting properties of honey. In fact, research shows the opposite:

UV light degraded enzymes like catalase and acid phosphatase over 14 days (Al-Asmari et al. 2022).
Antioxidant activity decreased by up to 50% after 30 days of sunlight (Bertoncelj et al. 2007).

Honey’s antibacterial effects were reduced by more than 60% after 24 hours of UV exposure (Olaitan et al. 2007).
Heat and light caused up to 90% loss of key B vitamins like riboflavin (B2) and pyridoxine (B6) (Iglesias et al. 2012).

Rather than improving or “activating” beneficial compounds, sunlight breaks them down through undesirable oxidation, Maillard reactions, and free radical damage. Minimizing light and warmth by proper storage is best.

Does raw honey resist sunlight better than processed honey?

Yes, raw unpasteurized honey generally retains quality better when exposed to sunlight compared to commercial processed honey. Here’s why:

Higher antioxidant content neutralizes free radicals from light and heat.
More diverse, concentrated collection of enzymes, amino acids, vitamins and minerals.

Delicate aromatics and flavors remain perceptible, even when diminished.
Lower D-fructose levels resist degradation reactions.
Finer, more delicate glucose crystals take longer to harden.

However, ALL honey varieties should ideally be shielded from direct sunlight to maintain peak quality. Raw honey is slightly more resilient but still susceptible to damage. Proper storage remains key.

Conclusion

In summary, while an occasional few hours in the sun won’t severely degrade honey, prolonged direct exposure to sunlight and heat should be avoided. UV light, warming temperatures, and temperature fluctuations can damage honey’s enzymes, antioxidants, vitamins, aromatics, and more over time. The best way to preserve honey’s quality and health benefits is to store it in a cool, dark place around room temperature. Raw unfiltered honey resists sunlight somewhat better than processed varieties, but all honey should ideally be shielded from light to retain its freshness. With proper storage and handling, honey can maintain its delicious flavor and nutritional content for many months or even years.