Margen
Honey is one of the few foods that, sealed properly, lasts practically forever. Archaeologists have found jars in Egyptian tombs thousands of years old whose honey, by their accounts, was still edible. It's not magic: it's chemistry.
Bacteria need water to live, and honey has almost none: it's so loaded with sugar that it dries out, by osmosis, any microbe that comes near. It's also acidic, with a pH of around 3.9, and bees add an enzyme that releases small amounts of hydrogen peroxide. Between the three, it's a hostile place for life.
The only real enemy is moisture: if water gets in, honey can ferment. That's why you keep it tightly closed. And if it crystallises and turns hard, it hasn't gone off; a bath in warm water brings it right back to life.