Crystallizing Honey

It's perfectly normal for honey to crystallize and does not mean that the quality of the honey has changed. All honey is primarily composed of two types of sugar: glucose and fructose. Honey varieties high in fructose rarely crystallize, like Tupelo Honey. Honey varieties high in glucose have a stronger tendency to crystallize over time. Crystallization is natural and does not affect a honey’s flavor. Honey is least likely to crystallize if stored at room temperature. To re-liquify your crystallized honey, stand the lightly sealed jar into a container of warm water for 20 minutes, or run under a hot tap. The honey will gently liquefy. You will want to stir it to speed even heating. Remember that our Whipped honey varieties are meant to be finely crystallized. Store it in a cooler location, but do not refrigerate or it may get too stiff to spread.

More on crystallization here!