Honey is a natural sweetener that has been used for centuries as both a food and a medicine. It is produced by bees from the nectar of flowers and can come in many different varieties depending on the flowers the bees visit. Honey has a long shelf life but eventually all honeys will crystallize or granulate with time. This is a natural process and does not mean the honey has gone bad. Here we’ll explain what crystallized honey is, whether it’s still safe to eat, and how you can liquify crystallized honey to enjoy its original texture again.
What is crystallized honey?
Crystallized honey, also sometimes called granulated honey, has a cloudy or grainy texture and is thicker than liquid honey. The honey takes on this semi-solid state because some of the sugars in honey crystallize. This crystallization process is caused by glucose, one of three main sugars found in honey. The glucose separates from the liquid and forms tiny crystals or granules, turning the honey creamy or grainy in texture.
All honey will eventually crystallize, some just crystallize faster than others. For example, honey that has a higher ratio of glucose to fructose will crystallize more quickly. The rate of crystallization also depends on:
- The temperature – honey crystallizes faster at cooler temperatures below 57°F (14°C).
- The presence of fine particles like pollen grains – these act as seeds for crystals to form upon.
- The amount of movement – excessive motion promotes crystallization as the glucose molecules collide and come together.
Raw honey or honey that hasn’t been finely filtered tends to crystallize more readily. That’s because it contains more particles like wax and pollen to initiate crystallization.
Is crystallized honey still good?
Yes, honey that has crystallized is still perfectly safe to consume! Crystallization does not mean the honey has spoiled or gone bad in any way. The crystallized texture is simply a natural change that occurs over time.
Crystallized honey has the same quality, nutritional value and flavor as the original liquid honey. The sugars have not degraded or broken down. The crystallized structure is stable so water has not been lost either. Any antimicrobial and antioxidant properties are also maintained.
Honey’s water activity is too low for microbes like yeasts and molds to grow. So crystallized honey does not spoil or pose a health risk. As long as it was stored properly and the jar is unopened, crystallized honey has an indefinite shelf life.
How to liquify crystallized honey
While perfectly safe to eat in its semi-solid state, you may want to liquify hardened honey to restore it to a pourable liquid. Here are some effective methods for decrystallizing honey:
Heat method
One of the fastest ways to melt those honey crystals is by heating. Here’s how to liquefy crystallized honey with heat:
- Remove lid and cover honey jar loosely with a towel.
- Place the jar in a pot and fill with enough warm water to come halfway up the side of the jar.
- Heat water over low heat until crystals dissolve. Keep the temperature between 100-140°F to prevent destroying beneficial compounds.
- Stir honey occasionally to help dissolve crystals.
- Once liquefied, remove the honey jar from the water bath.
Slow warming method
For a gentler approach, you can simply leave crystallized honey in a warm spot to slowly melt over time. Good warm spots include the top of a radiator, near a heat vent, or on a sunny windowsill. The indirect ambient heat will gradually liquify the honey without destroying any of the heat-sensitive contents. Just check on it and stir occasionally as it melts.
Crush and stir method
If you have a small amount of honey, you can simply crush the crystals manually with a spoon and stir vigorously until blended and liquid again. Just crush the solid chunks into a granular texture and continuously stir until liquefied.
Knead method
For very stubborn crystals, place the honey jar in warm water to soften. Then open the jar, remove the solidified honey and knead it with your hands. The friction and heat from your palms will melt the crystals within minutes.
Professional liquifiers
For commercial operations with large volumes of crystallized honey, specialized electric heating jackets and pumps are used. These professional honey processing systems can decrystallize honey gently and efficiently.
How to store honey to prevent crystallization
You can’t prevent honey from crystallizing forever. But proper storage can delay the inevitable crystallization process. Here are some tips for storing honey to keep it liquid for longer:
- Store at room temperature or warmer – cooler temperatures speed up crystallization.
- Keep in an airtight container – exposure to air can evaporate water and promote crystallization.
- Store in the dark – light can degrade honey over time.
- Buy smaller containers – large containers have more surface area exposed to air.
Raw, unfiltered honey tends to crystallize more readily than filtered, pasteurized honey. So choose a finely filtered honey product if you want to maintain its liquid state as long as possible.
Check honey regularly during storage. If crystals do start forming, simply liquify using one of the methods above.
Other uses for crystallized honey
Instead of liquefying crystallized honey, you can also put it to good use in its semi-solid form. Here are some ways to enjoy granulated honey:
- Spread it directly on warm toast, biscuits or waffles.
- Add it to tea or coffee for a sweetener that won’t immediately dissolve.
- Mix into plain yogurt or cottage cheese.
- Stir into oatmeal or breakfast cereals.
- Blend into smoothies for texture.
- Sweeten baked goods and granola with it.
- Dip fruit slices right into the crystallized honey like a fondue.
Conclusion
Crystallization is a natural and harmless process that happens to all honey over time. So there’s no need to worry if you find your honey has turned grainy and semi-solid. Crystallized honey is still perfectly edible and retains all its nutritional goodness. You can reliquify solid honey with simple heat methods or stir and knead it by hand. Proper storage like avoiding cool temperatures can help delay crystallization. But embrace honey in its crystalline form as well – it’s delightful on warm biscuits or swirled into yogurt!