Whyis my honey not clear? It’s gone bad! What is that crusty stuff gathering around the top? Gross! This honey must have gone bad. I’m not eating this.”

Hold the phone! Don’t throw it away. There’s nothing wrong with that honey. Crystallization is normal, deal with it.Properly stored honey can remain stable for years, even centuries. How can this bee? Honey’s sugar content and low pH make it impossible for the organisms that spoil food to survive. That, and a little bit of bee magic, but that’s for another blog.

Back to your not so clear honey. Don’t worry, it’s just starting to granulate, or crystallize, a natural process just about every honey ends up going through. Hold onto your beekeeping veil, we’re about to science!

What is crystallization?

#Honeypedia says – Ноnеу сrуѕtаllіzаtіоn, оftеn rеfеrrеd tо аѕ grаnulаtіоn, іѕ а nаturаl рhеnоmеnоn bу whісh hоnеу turnѕ frоm а lіquіd tо ѕеmі-ѕоlіd ѕtаtе wіth grаnulаr соmроѕіtіоn. Аftеr bеіng ехtrасtеd frоm thе hоnеусоmb, hоnеу tеndѕ tо сrуѕtаllіzе muсh fаѕtеr thаn іf іt wеrе іn thе wах сеllѕ.

http://honeypedia.info/why-does-honey-crystallize-fast

What is actually turning into crystals is the glucose in honey. (Fructose is more soluble in water than glucose, so it will remain viscous.) Glucose, with its lower solubility, separates from the water in honey, attaches itself to a microscopic grain of pollen or an air bubble, and takes the form of crystals. Because the crystals are denser than the remaining honey in the jar, they tend to collect at the bottom. As more and more glucose crystallizes, honey changes from an unstable saturated solution to a stable saturated form, causing the honey to become thick and grainy.

Almost done with the science part..

Almost all honey crystallizes, but not all crystallization looks the same. Some honeys crystallize uniformly, while some only partially crystallize, resulting in a solid layer on the bottom with a liquid layer on top. The size of the crystals also varies from honey to honey. Some form fine crystals that making a nice, smooth, and creamy spread. Other honeys develop large, jagged crystals that result in a thick, grainy texture. The more rapidly a honey crystallizes, the finer the texture will be.

What influences crystallization?

Although most varieties of honey crystallize after extracting it from the comb, those that contain less than 30 percent glucose all resist crystallization. (Notice I didn’t say “never crystallize.”)

Temperature is another main factor that affects crystallization. It’s best to store honey in a sealed container between 50–70 degrees Fahrenheit, roughly room temperature. Honey can be kept in the refrigerator if preferred but it will crystallize faster and become dense. Storing honey in the freezer will preserve it and it won’t granulate since the temperature is too cold for crystals to form.

Bottled honey tends to granulize faster than honey left in the comb. The extracting and bottling process many times introduces into honey the tiny bubbles on which crystals like to form. Also, honey like the one my mum and dad produce, that hasn’t been extensively filtered, allows particles of pollen, beeswax, and propolis (basically, all the good stuff) to remain in the honey. Crystals love to begin their formation on these little guys, too. So, really, crystallization is an indication the honey you bought is of high quality.

Why people don’t like it

So why does everyone freak out when they see a few crystals forming in their honey? The short answer is because we have been programmed to think that way. The honey we buy from stores doesn’t crystallize. Why? Because that honey is highly processed, which destroys all the nutrients in it as well as removes all the pollen. And, as we just learned, it’s the pollen that the glucose sticks to during the crystallization process. (Not all honey at the grocery store these days is “fake.” There are some good-quality honeys on the shelves. You just have to do your homework.)

How to bring back the liquid honey

If you notice your honey is starting to crystallize, and you just can’t bear it, there are some steps you can take. The best method is to fill a bowl with hot (not boiling) water and let your bottle of honey sit in it until the crystals dissolve. Swirl the jar around occasionally to make sure the heat is evenly distributed. High temps may also change the color and flavor of honey.

You can also use crystallized honey to bake. Or just simply add it to hot liquids and foods like coffee, tea, and oatmeal. Spread it on hot biscuits or toast. That crystallized honey will melt in seconds and taste delicious, too!