Crystallizing Honey

Crystallization is a completely natural process and does not affect the quality or flavor of your honey. In fact, it's a sign that your honey is pure and unprocessed.

🍯 Why Does Honey Crystallize?

Honey is primarily made up of two natural sugars: glucose and fructose.

High-fructose honeys (like Tupelo Honey) crystallize very slowly, if at all.
High-glucose honeys are more likely to crystallize over time.

Each variety of honey behaves a little differently depending on its sugar composition.

🧊 Is Crystallized Honey Still Good?

Yes! Crystallization doesn't mean your honey has spoiled or gone bad—it’s just a natural change in texture. The taste and quality remain the same.

🔥 How Do I Re-liquify Crystallized Honey?

You can easily return crystallized honey to its liquid form using one of the following gentle methods:

Warm Water Bath:
Place the lightly sealed jar in a bowl of warm water for about 20 minutes.
Warm Tap Method:
Run the sealed jar under a warm (not hot) tap.
Sunny Windowsill Method (gentlest option):
Set the jar in a warm, sunny windowsill and let it slowly return to liquid over time.

💡 Tip: Stir gently during the process to evenly distribute the heat and speed things up.

⚠️ Avoid boiling or microwaving honey, as high heat can degrade its natural enzymes and flavor.

❄️ How Should I Store Honey?

Store honey at room temperature (not in the refrigerator).
Cold temperatures can speed up crystallization.
Whipped Honeys are meant to be finely crystallized and should be stored in a cool, dry place—but not refrigerated, or they may become too stiff to spread.