Collection: Crystallization

Honey does not go "bad" as many foods do; it remains wholesome after decades. - Eva Crane, "A Book of Honey"

Honey crystallization is a natural process by which honey turns from a liquid to a semi-solid state with granular composition. Crystallization is actually a good thing - it means you have a pure honey product that still contains all of honey's natural nutrition. At room temperature, crystallization may begin within weeks or months.

Fortunately, there are several relatively quick and easy remedies should your honey crystallize. You can either use a heating pad or hot water to help decrystallize your honey. Regardless of the method be sure not to overheat the honey by exposing it to temperature greater than 120F. If using a heating pad, wrap your bottle tightly in the pad and set it to the low or medium setting. Check on it every 30 minutes or so until the honey re-liquefies. If using water, you can place your bottle into a container of hot water not greater than 120F. Make sure the water line is above the level of honey but below the lid. Let the bottle stand in the hot water bath, stirring the honey occasionally, until the honey re-liquefies. It may be necessary to add fresh hot water to the container to maintain the higher temperature. The crystallized honey granules will gently liquefy. Do not microwave our honey products while in the plastic bottle.