Abstract: Results of this study intended to determine the different properties of various honey samples collected from different regions in Jordan. These results proved that there were differences in some properties of honey samples and were found to meet the major national and international honey specifications. The thermal behavior of honey samples showed differences in the onset of degradation temperature (124-130°C) and in the degradation temperature (137-148°C). The levels of flavonoids were found to be in the range of 7.4-106 μg g-1, this difference depends on the origin where honey sample collected. Results of antioxidant activities were also evaluated by determining the 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability and they were found to be significant (21.5-21.8 mg g-1).