Archaeologists found 3,000-year-old honey in an Egyptian tomb that was still edible

Honey resists spoiling almost indefinitely because bees produce it with very little water content and a naturally low pH, and an enzyme bees add converts some sugar into hydrogen peroxide, creating an environment hostile to bacteria and fungi. Sealed jars of honey found in ancient Egyptian tombs, some roughly 3,000 years old, have reportedly still been edible on discovery. It will crystallize and darken over time, but genuine, properly sealed honey essentially never becomes unsafe to eat.

— Wikipedia contributors, summarizing food chemistry research on honey's antimicrobial properties, Honey — Low water activity and hydrogen peroxide production documented across decades of food science research