Crystallised honey is a natural process that occurs when the glucose in honey forms crystals, giving it a thicker, grainy texture. Don’t worry—this doesn’t mean your honey is bad!
It’s still perfectly good and retains all its health benefits. Crystallisation simply happens over time, especially in honey varieties with higher glucose content, like our Daily Citrus Bloom or Premium Sweettooth.
How to Decrystallise Honey
If you prefer your honey in its smooth, liquid form, here’s an easy way to return it to its original state:
Warm Water Method (Best Option)
- Place your honey jar in a bowl of warm water (around 40–50°C/104–122°F). Make sure the water is not too hot to avoid damaging the honey's natural enzymes.
- Let it sit for 10–30 minutes, occasionally stirring to help the crystals dissolve. Your honey should return to its liquid state.
If you want to take extra care, you can also use a double boiler to gently heat the honey, ensuring even warmth without overheating.
How to Prevent Crystallisation
To slow down crystallisation, store your honey at room temperature in a dry, dark place, and avoid refrigeration. Sealing the jar tightly also helps prevent moisture, which can speed up the process.
Can You Use Crystallised Honey?
Absolutely! Crystallised honey is still perfectly safe to consume. In fact, many people love it for spreading or using in recipes. And if you want to use it in drinks, the heat will naturally dissolve the crystals.
In short, crystallised honey is a natural process and doesn’t affect the quality of your honey. Whether liquid or crystallized, it’s all pure, raw goodness!
