We often receive customer inquiries regarding honey crystallization. Most people believe their honey shipment has "gone bad" or that there is something wrong with their product. These inquiries spur an educational opportunity which we are providing to you today in this post.
The average consumer opens their packaged order with great enthusiasm. Why not? It's like Christmas morning, the box on your lap, clawing away at the packaging, excited to taste that delicious raw honey. Wait, to your dismay, the honey is semi-solid and crystallized. It looks nothing like what you saw in the beautiful product photo. What happened?
Many folks conclude that their honey has "gone bad," "turned," or is otherwise unfit for consumption. Fortunately, this is not true. The crystallization witnessed is a chemical process typical for genuine raw honey; it is normal. No preservatives, welcome to the delight of real raw honey. All is right with the world.
Honey crystallization occurs because of a combination of factors. Keeping things simple, it is a result of pollens in the honey, fructose and glucose ratio, and environmental temperatures. End consumers can only manage the environmental temperatures while the honey is in their possession. The best way to slow the inevitable crystallization of honey is to store it at temperatures around 70° Fahrenheit. For buyers that require shipping during cold seasons, fuggedaboutit. Your beloved honey is likely already crystallizing.
If your culinary prerogative dictates the use of liquid honey, fear not. The method to return crystallized honey to its original liquid state is relatively simple. Heat water to no more than 95° Fahrenheit. Temperatures slightly above this mark begin to break down and eliminate the health benefits contained in the honey. Place your jar of raw honey into the warm water. Ensure you do not allow any water to mix with the honey as this will taint your prized product. Stir occasionally to keep the process moving. In time, your honey will return to a liquid state. Repeat as necessary, but please understand that it can only withstand reheating a few times before it won't be the honey you've come to know and love. Side note, do not heat the honey in a microwave oven. It is a surefire way to remove the natural benefits of the product.
Now that we've explored crystallization, the big take away is that it is normal and still fine to consume. Some folks even prefer it in its firm state, as it is easier to spread and thick enough to glaze fish and pork. Whether you prefer it in liquid or solid-state form, don't worry and enjoy it in all its glory.
Really great honey starts here: