Background. Honey is a natural, nutritious substance produced by honey bees, with its composition heavily affected by the floral source and environmental factors. However, it is also among the most commonly adulterated foods worldwide, raising concerns about its quality and authenticity. This pilot study aimed to conduct a preliminary evaluation of the physicochemical characteristics of honey from Hebron Governorate, Palestine. Nine honey samples (three each from the northern, middle, and southern regions of Hebron) were analyzed for pH, free acidity, moisture content, soluble solids, insoluble matter,  ash content, and hydroxymethylfurfural (HMF).
Results and conclusions. The findings were summarized as overall and regional mean values and compared with established honey quality standards. The honey samples exhibited good freshness, with a pH of 4.53 and free acidity of 22 meq/kg, both falling within acceptable ranges. They also showed appropriate maturity, having a moisture level of 16.93 % and soluble solids of 81.42 %. These figures suggest suitable harvesting and acceptable overall quality. A statistical analysis showed no significant regional differences in the studied parameters, except for insoluble solid content, which was significantly  higher in certain areas. Insoluble matter in honey from the northern (0.245 g/100 g) and middle (0.228 g/100 g) regions exceeded the 0.10 g/100 g limit set by Palestinian standards, suggesting possible  ontamination or insufficient filtration. Conversely, the ash content was at an acceptable level of 0.41 %, signifying suitable mineral levels. Hydroxymethylfurfural (HMF) levels were elevated (78.59 mg/kg),  ossibly resulting from excessive heat or extended storage.