My Honey Is “Spoiled” (Crystalized)

Have you ever gone to your pantry to get a jar of honey, only to find it has become partially or completely separated or cloudy? Don't worry, your honey isn't spoiled! Honey actually never spoils.  High moisture honey can ferment, but it doesn’t spoil. What you have is crystalized honey, a natural process that occurs when honey changes from a liquid to a solid state.

What is Crystalized Honey?

Crystalized honey is simply honey that has solidified, forming small crystals similar to how dry sugar and brown sugar are made from cane or sugar beet juice (though these go through various human processing).  This happens when natural sugars in the honey separate from water and becomes crystals. The speed at which honey crystalizes depends on the nectar the bees used to make it. Some nectars crystalize faster than others, and a few never do. 

Is Crystalized Honey Good to Eat?

Crystalized honey is safe to eat and some consider it a treat.  It can be eaten with a spoon, or spread on a toast or bagel. It's a sign that the honey is raw and has not been processed or pasteurized. Others find it off putting though due to the grainy texture. It can be used in cooking with honey as it will liquify anyway, or can be used as you would dry sugar to sprinkle over cookies or other desserts.  You might want to spread on a cookie sheet and dry further overnight for this use. 

How to Recrystalize Raw Honey

If you prefer your honey in liquid form, you can easily recrystalize it without losing its raw properties. One way to do this is by gently heating the honey. You can use a double boiler or place the honey jar in warm water. Avoid using a microwave, as it can destroy the beneficial enzymes in raw honey. Another easy trick is to leave it in the car during the hot spring, but avoid the hottest parts of summer as it can actually get too hot to still be “raw”.  

Another method is to place the honey jar near a heater or in front of  heat or incandescent bulb.  The gentle heat will slowly melt the crystals, returning the honey to its liquid state. Be patient, as this process may take some time. 

One of the best ways, if you have the capability, is to use a sous vide by placing it in a sealed plastic bag in the water overnight.  

Regardless of your method, be sure not to overhead it so it looses its “raw” properties.  The exact temperature, like many things in beekeeping, is often debated, and usually ranges from a maximum of 110-120 degrees farenheit.  I don’t recommend any higher than than, and ideally closer to 110.  The time it is heated can also affect some properties in a similar manner as pasteurization.  However, storing it in an environment of around up to 100 degrees is fine (for reference, the bees maintain their hives and honey around 96 degrees). 

Conclusion

So, the next time you come across a jar of crystalized honey, don't throw it out. Embrace the natural process and enjoy the unique texture and flavor it brings. And if you prefer your honey in liquid form, now you know how to recrystalize it while keeping it raw and delicious. If your honey crystalizes, you know it is more likely to be real honey from real beekeepers.  How many crystalized bottles of honey have you seen on the store shelves???

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