The changes of color (due to increase of hydroxy methyl furfurol (HMF) concentration) and vitamin C in honey of Melaleuca flower were investigated for different heating temperature from 45 to 60^oC and different heating time from 0 to 35 minutes. The results indicated that HMF and vitamin C content in honey changed significantly with heating temperature and time. HMF content was increased from 13.20 to 13.67 mg HMF/kg honey and vitamin C content was decreased from 5.041 to 2.718 mg vitamin C/100g honey at 45^oC for 0 to 35 minutes, respectively. Heating temperature of 60^oC from 0 to 35 minutes, the HMF content was increased from 14.90 to 15.75 mg HMF/kg honey and vitamin C content was decreased from 3.684 to 1.457 mg vitamin C/100g honey.