What Do You Do With Crystallized Honey?

Why does my honey have sugar in it? Why has my honey turned solid?

So you received your honey jar, expecting a smooth, golden flow, only to encounter a solid, lumpy surprise. Relax, honey lover, that's not spoilage, it's a sign of something wonderful – crystallisation. 

These are some of the questions that we are commonly asked by customers trying natural honey for the first time. 

You can't blame them. Think back to the last time you visited the honey aisle in a supermarket. Did the 'honey' appear as a clear, thick, runny liquid, with not a single crystal in sight?

We call it 'honey' because most supermarkets typically don't sell real honey; instead, they offer a processed sugary syrup that may resemble honey in appearance and taste, but lacks the authenticity and nutritional benefits of true honey. 

Why does real honey crystallise?

Real honey, defined as honey that hasn't undergone overheating or filtration, consists primarily of natural sugars. Fructose and glucose are the two primary natural sugars found in honey, with the ratio of fructose to glucose varying from batch to batch due to the natural variability of honey. This variation influences the crystallization process of honey.

In honey, glucose tends to crystallize because it's less soluble than fructose, whereas fructose remains fluid due to its higher solubility. As a result, honeys with higher fructose content typically crystallize more slowly compared to those with lower fructose content.

Therefore, some honeys maintain their liquid consistency, while others crystallize quickly, and still, others start off as liquid but crystallize over time.

But of course, it’s completely normal to prefer honey in its runny form. Most of us do anyway. Who wouldn’t want the sticky goodness that comes from drizzling honey over pancakes, for example? If you wish to get your honey back to its runny form, decrystallisation is the way to achieve this. And the good news is: it’s a surprisingly simple process!

Turning Crystallised Honey to Its Runny State

Follow these simple steps to decrystallise your honey.

Step 1:

Place the jar of raw honey into a container of hot water for a few minutes until the honey warms up and the crystals dissolve. Periodically add more warm water to maintain a constant temperature.

 Step 2:

Once the honey has become runny, turn the jar upside down and observe. If air bubbles rise quickly and honey flows freely to the top, you've achieved runny perfection! If not, leave it in the warm water for a little longer.

Be rest assured that heating raw honey below 40°C will not affect its beneficial living nutrient properties.

Is Crystallised Honey Still Good to Eat?

Absolutely. Crystallised honey is not only safe to eat, but many people actually prefer it this way. The change in texture does not affect the honey’s nutritional value, flavour, or safety. In fact, crystallisation is a strong indicator that your honey is raw, natural, and minimally processed.

Unlike commercial honey syrups that are heavily heated and filtered to prevent crystallisation, real honey retains its natural enzymes, pollen, and nutrients — all of which contribute to this natural process. So if your honey has turned grainy or solid, you can be confident you’re consuming an authentic product.

Does Crystallisation Affect the Taste or Quality?

Crystallisation does not mean the honey has gone bad or lost quality. The flavour remains intact, and in some cases, crystallised honey can taste even richer because the sugars become more concentrated in each spoonful.

Texture is the only thing that changes. Some honeys crystallise into fine, smooth crystals, while others develop larger, coarser grains depending on the floral source and glucose content. This is why different honeys crystallise at different speeds and with different textures.

Can You Eat Crystallised Honey Without Reheating It?

Yes, and it can be surprisingly enjoyable. Crystallised honey works wonderfully as a spread on toast, crumpets, or warm bread. It can also be stirred into porridge, yoghurt, or oatmeal without needing to be melted first.

Some people even prefer crystallised honey for baking, as it’s easier to measure and less messy than runny honey. The nutritional benefits remain the same whether your honey is liquid or crystallised.

How to Slow Down Honey Crystallisation

While crystallisation is natural and unavoidable for raw honey, you can slow the process with proper storage:

• Store honey at room temperature (around 18–24°C)

• Avoid refrigeration, as cold temperatures speed up crystallisation

• Keep the lid tightly closed to prevent moisture absorption

• Store in a dark place away from direct sunlight

Even with ideal storage, raw honey will eventually crystallise — and that’s perfectly normal.

Why Some Honeys Never Crystallise

If you’ve noticed that supermarket honey stays runny for months or even years, that’s usually because it has been ultra-heated and finely filtered. This process removes pollen and breaks down natural glucose crystals, giving honey a permanently liquid appearance.

However, this also strips away many of honey’s natural enzymes and beneficial compounds. A honey that never crystallises is often a sign of heavy processing rather than superior quality.

Crystallised Honey vs Fermented Honey

It’s important to distinguish crystallisation from fermentation. Crystallised honey is safe, while fermented honey has gone bad due to excess moisture.

Signs of fermentation include:

• A sour or alcoholic smell

• Foaming or bubbling

• A sharp, unpleasant taste

If your honey is simply thick or solid with no off-smell, it is perfectly fine to eat.

Prefer Your Honey Runny? Try Our English Runny Honey

British Wildflower Honey 240g

View Product

• 100% pure honey — collected from wildflowers in Staffordshire’s countryside.
• Enzyme-rich & smooth — creamy texture with gentle floral sweetness and fruity notes.
• Beekeeper: Harvested by Matthew in Staffordshire, UK.
• Eco-conscious packaging — fully recyclable glass jars.
• H&G Promise: No sugar feeding or fine filtering; lab-tested yearly for purity & authenticity.

Conclusion

Remember, crystallised honey isn’t a flaw, it’s an opportunity to experience honey in its purest form. So next time you see a jar of raw honey that has begun to crystallise or separate into solid and liquid layers, treat it as a gift and take it as proof that it is, in fact, real, unprocessed honey. Enjoy!

Don't throw out your crystallized honey. Eat it. It's delicious and perfectly safe.