Though it may be hard to believe, but a jar of honey doesn’t spoil and remains edible even after 3000 years. This magical property of honey is directly attributable to its chemical composition. Honey is essentially a sugar that is known for being hygroscopic in its natural state, i.e. containing almost negligible or extremely low water content.
As very few microorganisms including bacteria are able to survive in this low-moisture environment, this hygroscopic property ensures that no microorganisms survive long in honey. Hence, no chances of a spoilage!
In addition to being hygroscopic, honey has a pH between 3 and 4.5 which makes it acidic, warding off any microorganism from residing in it and spoiling it.