Result

'A nice picture of the bottled honey in a traditional 1lb jar with, gold lid, and the sunlight shining through it', I thought. Instead, you can have the distorted reflection of me and my phone in front of a turbid, viscous syrup that will be completely static within a few days

I don't think we have ever bottled anything quite this extreme; no wonder the filters were struggling. My hope is that the rapid setting will result in tiny crystals, barely detectable in the mouth, and honey that is paste-like and easy to spread. I used a refractometer to check the moisture content; it is 16.8%. The law says that anything sold as 'honey' must be less than 20%. A couple of percent lower gives absolute assurance the honey will not ferment - yeast cannot reproduce at such a high osmotic pressure. Less than 17% reflects the dry, warm conditions in May