Yes — honey kept sealed and dry can stay preserved for thousands of years. Pots of honey about 3,000 years old, found in ancient Egyptian tombs, were reported to still be preserved.
Most food spoils because microbes move in and multiply. Honey makes that almost impossible. First, it holds so little available water that bacteria and other microbes cannot grow in it — they effectively dry out. Second, honey is acidic, which is a hostile setting for most of the organisms that rot food.
Third, bees add an enzyme as they make honey, and that enzyme slowly produces hydrogen peroxide. In small amounts, it acts as one more germ-fighting layer. None of these defenses is dramatic on its own. Together, in a sealed container, they add up to a food that can outlast civilizations.
Honey is not magic. If water gets in — a wet spoon, a broken seal, humid storage — it can ferment or spoil, so the long-life claim depends on keeping it sealed and dry. And if your jar turns grainy or solid, that is crystallization, a normal change in texture. Gentle warming usually makes it pourable again, and it was never spoiled in the first place.
See the short version in the LOE PRESSURE "Things You Didn't Know" series — Episode 24, honey never spoils.
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Sources: Smithsonian Magazine, reporting on ancient preserved honey and honey chemistry; National Honey Board, honey composition and storage guidance.