Welcome to CJ's Apiary
"Pure, raw, and straight from our hives—our local honey is as fresh as nature intended, bursting with flavor and natural goodness."
- cJ's Apiary offers a diverse selection of high-quality honey, crafted with care and expertise. Try our pure, delicious honey that reflects the beauty of the Saskatoon and area landscape.
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- At cJ's Apiary, we offer pure, raw honey sourced from our local Saskatoon and area hives. Each jar captures the essence of Saskatchewan's vibrant wildflowers and crops.
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- Our honey is rich in flavor and nutrients, perfect for sweetening teas or baking delicious treats. Experience nature's sweetness directly from our bees.Each product reflects our commitment to quality and sustainability. Perfect gifts for honey lovers and health enthusiasts alike!
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- HONEY FACT:
- Honey with a water content of 18% or lower is considered stable. That means: • Yeasts and natural bacteria can’t grow easily. • The honey will stay thick and shelf-stable indefinitely. • It resists fermentation naturally because it’s too concentrated for microbes to thrive.
Shop high-quality Honey products
10.7 oz. (305g) - $5.00
1.25 lbs (555g) - $10.00
LIMITED QUANTITIES REMAINING
2.5 LBS (1.14 kg) $17.00
11 lbs (5 kg) - $68.00
“Where Honey meets Health.”
“Raw honey’s next evolution — naturally fermented for extra flavor and goodness.”
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- Fermentation Happens Naturally
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- When honey’s moisture content rises above 18%, it crosses into a range where wild yeasts (mostly osmophilic yeasts) can begin to multiply. • At 19–20%, fermentation may start slowly over time. • At 20–22% or higher, fermentation becomes quite likely, especially if stored warm. That’s why sometimes, if honey isn’t fully cured by the bees or is extracted early, it may start to bubble or taste tangy months later — a natural wild fermentation has begun.
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- Raw honey contains native wild yeasts, pollen, and enzymes. When there’s enough moisture and warmth, these yeasts consume the simple sugars (glucose and fructose) and convert a portion into: • carbon dioxide (CO₂) — creating bubbles and slight pressure • trace alcohols and organic acids — which give fermented honey its tangy, complex flavor This is a natural, safe, and ancient process — the same basic chemistry behind mead, kombucha, and sauerkraut — except in honey, it happens much more slowly and mildly.
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- Even when it ferments, honey remains naturally antimicrobial due to: • Its acidity (pH 3.2–4.5) • Its high sugar content, which still inhibits harmful microbes • Its enzyme content, which produces hydrogen peroxide in trace amounts So, fermented honey doesn’t spoil like other foods — it just develops deeper flavor and mild fizzing.
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- What Happens During Fermentation • Fermentation occurs when wild yeasts and natural bacteria present in raw honey (and sometimes on added fruits or herbs) begin to feed on the honey’s natural sugars. • This creates tiny amounts of carbon dioxide, making the honey slightly effervescent — that’s how you know it’s alive. • The process enhances flavor, deepens color, and adds a tangy, complex note similar to aged wine or kombucha.
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- Health & Wellness Benefits • Rich in beneficial enzymes that support digestion and immunity. • Naturally probiotic, supporting a healthy gut microbiome. • Prebiotic sugars in honey feed good gut bacteria. • Antioxidant-rich, helping combat free radicals. • Gentle energy boost from natural sugars and nutrients. • Soothing for throat and digestion, as with traditional raw honey, but enhanced by fermentation.
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- IF YOU ARE ITERESTED IN ACQUIRING FERMENTED HONEY FOR YOUR BAKING, MAKING MEAD OR JUST TO TRY.... CONTACT US FOR PRICING.
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3 LBS (1.36 KG) - $20.00