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I've had this problem and the "clean the jar and the cabinet" (and all of the paths they take, as much as you can to the entry points) advice is what worked for me (as @TheGremlyn states in their answer). I've also relocated my honey near my spices after observing that area was always devoid of ants. I'm not sure if the spices actually repelled the ants but ...


Draw a continuous line of chalk around the surface the jar is standing on. It must be an unbroken line.


I have had this problem, and fixed it in two different ways: Put the jar into a large ziploc bag. Make sure the bag is tightly sealed. This works well for larger, heavy glass honey jars. Plastic honey jars are too light when they are nearly empty, and the bag tends to tip over in the cabinet and be clumsy to handle. At one point we had two plastic honey ...


It is possible that the outside of your jar has honey residue on it. Try rinsing off the outside of your jar with warm water. I would also give the cabinet the honey is in a good cleaning as well, as I'm sure there is honey residue in there now as well. I would also try to track the source of these ants and stop them from entering your house at all.


Here are a few possibilities: Make a salt barrier around the jar. Stand the jar in a bowl of water. Use an air-tight container (doesn't have to be a jar). Any of the above should keep the ants out of your honey.


Buying local honey is one way to be sure that what you are getting is "honey". I've never heard of people passing off something else as honey. Isn't that why we have the fda? If you are buying it in the store, check the lable... my honey has one ingredient; honey.


It is honeydew honey. It is not made from nectar, but from tree parasite secretions. It has a quite different taste from regular flower/nectar honey, and it is much darker. Sometimes it is also called forest honey. Wikipedia has a paragraph on it: http://en.wikipedia.org/wiki/Honey#Honeydew_honey There is a slim possibility that it is not a real honey at ...


Melter honey is melted and extracted from the caps of the honey comb. The prolonged heating can caramelize the sugars a bit and darken the honey. Although it may reduce a little, I'm not able to find any resource that says that it reduces enough to become significantly more acidic than regular honey. Regular honey can be neutralized for cooking by adding ...

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