Background: Processing of honey is the practical means for preventing granulation and fermentation, otherwise it can easily deteriorate the quality. Heat processing of honey is essential to extend its shelf life, preventing granulation and arresting fermentation. However, uncontrolled heat processing of honey results into hydroxymethylfurfural formation which darkens colour of honey. Although raw is the best honey, but processing is needed to meet the market requirements. The research was conducted on ripened honey. Honey were processed at different time viz 12, 24, 36 and 48 hours respectively. The processed honey samples were than packed in glass jars, plastic jars and polpack pouches and analyzed fresh and at a storage interval of 3, 6, 9 and 12 months. Results: Ripened honey was processed at different time for 12, 24, 36 and 48 hours and were packaged in glass jars, plastic jars and polpack pouches and analysed fresh and after 3, 6, 9 and 12 months of storage intervals. However, the mean values total sugars (66.74, 66.58 and 65.82 percent), fructose (35.02, 35.04 and 34.96 percent) and glucose (32.83, 32.82 and 32.79 percent), diastatic activity (18.24, 18.29, 18.27 Diastase Number) and energy (319.90, 319.97 and 320.03 Kcal/100g) for glass jars, plastic jars and polypack pouches respectively. Conclusion: The results of the study revealed that total sugars, fructose, diastatic activity and energy decreased during storage and glucose content increased during storage. The quality of honey can be improved by processing honey for 12 to 36 hours.