05/07/2026
Why has the honey crystalised?!
- Because it's real honey!
Did you know that real honey crystallizes? Raw and unfiltered honey tends to take on a solid appearance over time – It may look hard and crunchy.
Not to worry! It’s still good and tells you you’re buying real honey and not honey-flavored sugar syrup.
While honey doesn’t technically expire, it can change in texture. This process is called crystallization or granulation and it is completely natural.
The natural sugars in honey (glucose and fructose) will bind together and begin to form little crystals, which can start making your honey harder. Depending on its nectar source, some honey will begin to crystallize faster than others, some will take only days while others can take years.
The first sign that your honey is starting to crystalize is that it aquires a cloudy appearance. This is due to the first crystals starting to bind together.
The pollen in honey also contributes to this binding process as the bits of pollen provide a platform for the crystals to begin forming. Pollen is always present in 100% pure honey.
Crystallized honey is still honey though! It’s perfectly safe to eat and doesn’t mean that your honey has gone bad. In fact, it’s just the opposite! It means that your honey is natural and unadultered and can be used just like runny honey.
If you prefer your honey runny, simply place your jar in warm water, covering at least half of the jar, until it becomes liquid again.
Careful not to boil the water though!
A safe temperature would be around 35°C until you achieve the desired texture, kind of like a hot bath.