Flavours which only nature can conjure up

Honey is always a natural product – otherwise we would not be permitted to call it honey.

Bees make honey first and foremost by collecting nectar from flowers. The bees then store the nectar in the hive, where it ripens into delicious honey. When we receive the honey, we filter out impurities and stir it until it reaches a delicious consistency.


About the raw honey


The colour and texture of honey depends on the flower nectar used for the honey.

There are thousands of honey types, originating from different nectar, such as lavender, acacia, eucalyptus, heather and orange flowers.

The texture of honey is liquid by nature, but it will start to crystallize after a while and become solid. The ratio between different types of sugar in the sugar determines how fast the honey turns solid.

The colour of the honey can vary from almost white to black, depending on the flowers used by the bees. Light honey is often mild, while dark honey often has a more intense flavour.

Click on the honey types on the list for more information on each type.


A versatile ingredient

Honey tastes wonderful on bread and in tea, but only few are aware that honey is an ideal alternative to sugar when baking, preserving and cooking. And honey does not contain any fat.
Honey is also used as flavour enhancer and seasoning in sweet and salty dishes and it’s simply fantastic. Honey should be placed next to salt, pepper and vinegar in every kitchen – ready to use.

Honey is the ideal alternative to sugar and is suitable for most baking and dessert recipes.

Use about one tablespoon honey per ½ kg flour. Even though honey contains natural water, you will be able to replace sugar with honey in the rate of one to one in most baking and dessert recipes. However, please note that honey contains natural water, as opposed to sugar, so the amount of liquid should be reduced a bit, especially when baking.

Your food will gain an interesting character when you use honey in desserts, cakes and food. Honey is further a suitable ingredient for sweets and beer. Liquid honey is especially suitable as a supplement or replacement for caramel or chocolate sauce on ice, pudding etc.

Honey for marinades

Honey is also ideal for meat marinades, due to the fact that honey is quicker to add a browner and more elegant colour to the meat than other types of sugar. The different flavours will also be more distinct when honey is added.

According to a report made by the Danish Technological Institute, honey in marinades helps prevent rancidity of meat, both during and after preparation, but the effect depends on the type of honey. Honey improves the quality when eating, as well as the impression of taste and smell. When putting meat in the refrigerator or freezer, it may take on a rancid taste, but a marinade with antioxidant reduces the risk of rancidity. Clover and heather honey have proven to be some of the most efficient honey types to prevent a rancid meat taste. Antioxidant properties minimise the risk of the undesired reheated taste during storage. The analysis indicated that both taste, smell and colour of the meat, marinated with 5% honey, changed and was sweeter and less sour. The test shows that the natural antioxidants in the marinade, added as honey, can prolong the durability without using any E-numbers. This makes honey a natural alternative to E-numbers. teknologisk institut.



At Jakobsens, we carry a wide range of organic honey – and more varieties are added all the time.

Jakobsens is approved for organic production of honey by the Ministry of Food, Denmark, according to the regulations of the EU Directive.

When producing organic honey, it is important that the beekeepers also comply with regulations in terms of location, feeding, disease control and the quality of the beehives.

Bees move within a radius of up to 3 km from the bee farm. Thus, the regulations on organic honey include the rule that bee farms that produce organic honey, must be located in such a manner that the nectar and pollen sources within a radius of 3 km are of organic origin and/or wild growth.


Frequently asked questions

Why has my honey become so solid that it is no longer spreadable?

Jakobsens honey is a 100% natural product. Honey can vary in taste and texture from bottling to bottling – depending on the vegetation, in which the bees collected the honey. There may also be large variations from one year to the next. Thus, the texture of the honey may vary from liquid to creamy. The storage temperature may also be of significance for the texture. Cold will make the honey solid and heat make it liquid. We at Jakobsens recommend that you store honey at temperatures between 18 – 22°C. Solid honey in plastic containers can be massaged soft, if you gently press the container for about 1 min. The heat from friction may alone soften solid honey.

Why is honey not suitable for infants under 12 months?

All honey from Jakobsens contain a warning label, indicating that honey is not suitable for infants under 12 months, due to the fact that honey may naturally contain bacteria spores, which in some cases have proven to be hazardous for infants, since their immune system is not fully developed. Honey is absolutely nonhazardous to children and adults.

The Danish Veterinary and Food Administration has decided that this warning label must be applied to all honey, sold in Denmark. The label is voluntary in other EU countries, or enacted by means of information campaigns.

Why does my creamy honey look different - is it bad?

If honey is exposed to high temperatures over a long period of time, it will start to melt and a layer of liquid honey or white “foam” will appear on top of the honey. The honey is from a food safety point of view completely fine. Once you stir the honey, it will regain its normal look.

There are white dots/crystals on the bottom of my liquid honey - is it bad?

Liquid honey may crystallize over time and it’s a completely normal process. The white dots are natural crystals that disappear if you soak the bottle with honey in warm water. The honey is from a food safety point of view completely fine, although it has started to crystallize.

How durable is honey?

Jakobsens guarantees a durability between 18-24 months from the production date, depending on the individual product. Durability is not changed because the packaging has been open. You can find durability of your honey, by looking at “best before date”.

Is it correct that honey contains no additives?

Yes. Honey is a 100% natural product. It is not allowed to add any food ingredients, hereunder additives or water. It is further not allowed to change the natural composition of the honey, for example by removing natural ingredients. Please see the Danish Honey Directive and the European Honey Directive.


Organic agave syrup

Jakobsens organic agave syrup is from Mexico and comes in a light and dark version. The colour difference is due to the agave sort used, as well as the degree of filtration. Dark agave syrup has a delicious caramelised taste, whereas light agave syrup is sweet and mild. Add some sweetness to your life with the delicate organic agave syrup from Jakobsens. It is a tasty alternative to ordinary sugar. It is easy to dissolve and does not crystallise.

A (sub) tropical miracle

The agave plant grows in tropical and subtropical dry regions, especially in the Caribbean and Mexico. The name means magnificent or excellent, and that is exactly what this plant is, especially when in bloom. Agave is a perennial herb plant with a short surface stem. The leaves are accumulated in close rosettes, and are very meaty, leathery, spiky and rich on fibres. The leaves contain a large amount of strong tissue that prevents collapsing during dry periods.

The agave plant does not bloom for several years, but when in bloom, it creates a 2-8 m high flower head with many side shoots and white or yellow flowers within few weeks.

A natural product

Agave syrup is a natural product, extracted from the agave plant. Organic agave syrup is produced at low heat and without any additives. Agave syrup is either dark or light orange and has a thinner texture than fluent honey.

Agave syrup is an excellent alternative to other sweeteners when cooking. Agave syrup is usually sweeter than ordinary sugar, and you will need to use less of it. Agave syrup is great for coffee or tea, or as topping on yoghurt and müsli, as well as on pancakes and waffles.


Taste the natural

We carry a wide range of products in both honeys and sirups.

See our products