Same principle, reducing water activity (aw), is how Nutella keeps fresh for so long without refrigeration: its water activity is even lower than honey. Most bacteria need an aw of around 0.85 to thrive, Nutella’s aw is around 0.4, honey’s around 0.5-0.6. Peanut butter is 0.7, so it stays fresh for relatively long, too. Here’s the definition of water activity from FDA: https://www.fda.gov/inspections-compliance-enfor…
This is something that I think about sometimes. Life on Earth has had billions of years and expanded to fill so many niches, but they're nearly all damp niches. Nothing has ever really managed to really thrive in deserts. Sure, there are a few cacti, succulents, a bit of scrub, a few palms and rodents and a few birds that eke out an existence. But really it's mostly barren, compared to temperate or tropical climates where nature takes over land entirely within years. Yes, the soil in deserts is poor, but that's a consequence: it was poor everywhere before plants conditioned it. It's just that evolution has never in a billion years hit on a way to capitalise on all that sunlight and those day/night temperature gradients without enough water to float all the microbiology in.
Probably just as well (invoke some kind of anthropic principle here if you like) or we'd have, say, fungus there can quickly eat dry things and storing food or building anything with longevity would be much harder.