Crystallized Honey

Wondering what to do with the bottle or jar of crystallized honey?

Embrace it.
Crystallized honey tastes just as good as liquid honey, the trouble is getting it out of the container or spreading it on your peanut butter sandwich.

Liquify the crystals.
Once the honey is crystallized you have a few options.  You can put it somewhere warm–in a pot of warm water, near the oven when you’re cooking, near a fireplace–and wait patiently for it to liquify.  If you’re in a hurry, you can use the microwave–check it every thirty seconds and be careful not to overdo it.

Prevent crystallization.
The National Honey Board offers a few suggestions on proper storage:

  • cool temperatures (below 50F) are ideal;
  • moderate temperatures (50-70°F) generally encourage crystallization;
  • warm temperatures (70-81°F) discourage crystallization but degrade the honey.
  • Very warm temperatures (over 81°F) prevent crystallization but encourage spoilage by fermentation as well as degrading the honey

Honey crystallizes spontaneously because it is a supersaturated solution.  This high sugar concentration (the ideal moisture content of honey is under 18%) is also what keeps it from spoiling.