Thermodynamic properties of selected honeys: glass transition temperature (Tg), the change in specifi c heat capacity (ΔCp), and enthalpy (ΔH) were analysed using differential scanning calorimetry (DSC) in relation to the composition i.e. water and sugar content. Glass transition temperatures (Tg) of various types of honey differed significantly (p<0.05) and ranged from -49.7°C (polyfloral) to -34.8°C (sunflower). There was a strong correlation between the Tg values and the moisture content in honey (r = -0.94). The degree of crystallisation of the honey also influenced the Tg values. It has been shown that the presence or absence of sugar crystals influenced the glass transition temperature. For the decrystallised honeys, the Tg values were 6 to 11°C lower than for the crystallised honeys. The more crystallised a honey was, the greater the temperature difference was between the decrystallised and crystallized honey. In conclusion, to obtain reliable DSC results, it is crucial to measure the glass transition after the complete liquefaction of honey.