Most honey goes hard in the cupboard eventually. Jarrah honey mostly does not, and the reason is in its sugars. Honey is mainly two sugars, fructose and glucose. Glucose is the one that crystallises. When a honey has a lot more fructose than glucose, the glucose stays dissolved for far longer and the honey stays pourable.
What is actually in jarrah honey?
In June 2025 we sent two jarrah lots to ChemCentre, the Western Australian government's chemistry laboratory, for a sugar analysis by HPLC. Lot J327 came back at 43.3 grams of fructose and 27.9 grams of glucose per 100 grams. Lot J328 came back at 43.3 grams of fructose and 26.6 grams of glucose. In both, fructose sits around 1.6 times the glucose. Maltose was under 4.3 grams and sucrose under a quarter of a gram per 100 grams. Moisture in J328 was 17.5 grams per 100 grams.
Those are two lots, not every lot, and we say so.
Is low moisture part of it?
It helps. Our honey is very thick because our dry climate yields a moisture content of only 15 to 17 per cent. Thick, low-moisture honey with a high fructose share is the combination that resists crystallising.
What about the other honeys?
Marri and blackbutt can crystallise over time, like most honeys. That is not a fault. If a jar thickens, stand it in warm water for a few minutes and it will loosen. Keep honey at room temperature with the lid on and use a dry spoon.
The guarantee
Because genuine high-activity jarrah behaves this way, we can offer something no other honey supplier we know of offers. We guarantee that our Jarrah Honey TA35+ and above will remain crystallisation free until the best before date. The terms are simple: it applies to TA30+ Jarrah Honey, the jar must be unopened, stored in a cool dark place, and it is valid until the best before date on the jar. If it crystallises under those conditions, we replace it.
We also use crystallisation as a check. Each batch is screened through our internal method to ensure purity and quality because genuine high-activity Jarrah does not crystallize.
Does the sugar ratio mean it is low GI?
Not by itself. A sugar analysis tells you what is in the jar; it does not tell you what the honey does to blood glucose. That takes a separate clinical test. We have had one done. In November 2023, Sydney University's Glycemic Index Research Service tested a sample of our Jarrah Platinum honey, lot J142, using the standard method. Ten healthy adults ate a portion containing 50 grams of available carbohydrate and had their blood glucose measured over two hours against a glucose reference. The result was a glycaemic index of 46, in the low GI range. That same lot had a fructose to glucose ratio of 2.08 when QSI in Bremen analysed it in November 2022, so the sugar picture and the GI result line up for that lot.
Two honest limits. The GI value is for lot J142 as tested, and the report says it holds only while the composition and process stay the same. And it is a measurement in healthy adults, not a study of children, of people with diabetes, or of any health outcome. Honey is sugar. Jarrah is sugar that behaves a little differently, and that is all we are saying.
Sources. ChemCentre Scientific Services Division, Report of Examination 24S6111, sugars by HPLC (method ORG155F) and moisture by refractometry (ORG401), analysed 20 June 2025, samples J327 and J328. Quality Services International GmbH, Test Report 210-1042006, 24 November 2022, sample J142. Sydney University's Glycemic Index Research Service, Glycemic Index Research Report #2335, November 2023, Jarrah Platinum lot J142. Forest Fresh FAQ (moisture, guarantee terms). Forest Fresh Jarrah Platinum product page (internal screening line). Forest Fresh evidence page.