Crystallization is a good thing.
When honey crystallizes, it’s a sign that what you’ve got is pure, raw honey, not some syrupy impostor.
In fact, raw honey contains little bits of pollen, beeswax, and propolis—exactly the kind of stuff you want to see in real honey. These natural particles act as triggers for crystallization. Over time, the natural sugars want to separate from the water in honey, so crystals form. It’s normal, it doesn’t change the flavor, and it certainly doesn’t mean your honey’s gone bad. So, if your honey turns white, gets crunchy, or solidifies, you’re in luck—you’re dealing with the real thing.
Store-Bought vs. Raw Honey: What's the Difference?
Now, if you’re buying your honey from a grocery store, chances are it’s been filtered and pasteurized to slow down crystallization and extend shelf life. The process involves heating the honey to 150-160°F and then cooling it quickly, which kills enzymes and wild yeasts. They also filter out those tiny natural bits that cause crystallization, so you’re left with a smooth liquid. But here’s the kicker: that filtration process strips out most of the good stuff. So, sure, your honey might stay liquid longer, but it’s lost a lot of its natural benefits.
Why Some Honey Crystallizes Faster
Here’s where things get interesting—different types of honey crystallize at different speeds, and it all comes down to the sugar content and the flowers the bees are visiting. Honey high in glucose (like sunflower or canola blossom honey) tends to crystallize faster than honey high in fructose (like tupelo honey). Glucose is less soluble in water, so it forms crystals quicker.
And, yes, even the weather plays a part. Colder temps speed up crystallization, so if you live in a cooler climate or it’s winter, your honey might harden faster than it would during warmer months.
Want to Slow Down Crystallization? Here’s How:
To keep your honey from crystallizing too fast, store it in the warmest part of your kitchen. Avoid the fridge—cold temperatures will make it solidify in no time. If you’re really worried about it, freezing honey can help, but be careful with deep freezing. Anything below 0°F will actually speed up the crystallization process.
How to Decrystallize Honey
Got some crystallized honey and want to smooth it out again? Easy fix. Just place your jar in a bowl of warm water and let it sit until the crystals dissolve. Just don’t go above 110°F, or you risk killing off those beneficial enzymes and nutrients. Another option? Stick it in a sunny window or outside on a warm day—the natural heat will do the trick.
Crystallized Honey is Still Delicious
But honestly, crystallized honey isn’t something you need to “fix.” It’s perfect as is! Spread it on toast, drizzle it over oatmeal, or add it to your salad for a sweet crunch. When you put it on warm biscuits or toast, it’ll melt right into the bread. Plus, a little crystallized honey stirred into your tea or coffee will liquefy instantly while sweetening your drink.
The Bottom Line? Crystallization Means Quality
When you see your honey start to crystallize, don’t panic. That’s just proof it’s raw, minimally processed, and full of all the good stuff nature intended. Crystals don’t mean your honey’s gone bad—they mean it’s the real deal. Try our raw, unprocessed, hand-bottled honey and taste the difference!