For some reason, there is a perception that honey that has gone hard (crystallized) has “gone bad” or that it’s a sign of contamination. No! No! It’s actually a sign of high-quality honey.
Most pure raw or unheated honey has a natural tendency to crystallise over time and some honey will do so much faster than others. It’s a natural process and cannot be escaped.
The crystallisation of honey is little understood and many assume that honey that is crystallised to be an adulterated or unnatural product. That is not so. Actually, the crystallisation process is natural and spontaneous and conditions can either accelerate or slow down the process of crystallization.
Thеrе аrе а numbеr оf оthеr fасtоrѕ, ѕоmе mоrе ѕubѕtаntіаl thаn оthеrѕ, thаt соuld іnіtіаtе, ассеlеrаtе оr ѕlоw dоwn thе рrосеѕѕ. Some honey, like Rapeseed, undеr сеrtаіn соndіtіоnѕ, will сrуѕtаllіzе ѕеvеrаl dауѕ аftеr thе ехtrасtіоn. Ноnеу соmроnеntѕ, whісh іnсludе оthеr саrbоhуdrаtеѕ bеѕіdеѕ gluсоѕе аnd fruсtоѕе, аѕ wеll аѕ 300 оthеr ѕubѕtаnсеѕ, lіkе аmіnо асіdѕ, рrоtеіnѕ, mіnеrаlѕ, асіdѕ, еtс., mау аlѕо аffесt thе сrуѕtаllіzаtіоn рrосеѕѕ.
Finding a warmer spot to store your honey will slow crystallization.
It’s fairly simple to turn your honey back into a smoother consistency again by simply heating it. The best way to do this is by to put your honey in a bowl of warm water and slowly letting it warm up.
Do not overheat it! Your best bet is to add tiny amounts of water and heat, mix the solution and wait a bit. Repeat as necessary. Time is your friend, turning your honey into a boiling soup is not.