If you have raw honey, from this season (or from previous seasons), it is possible/likely that at this point in the year, it is starting to crystallize. While I know how to temporarily ‘fix’ the problem, I wanted to know more about WHY it happened (scientist in me). I am lucky to have a good source of information – the beekeepers in the area, so I spoke with people who know and also referenced Google. I found a great bunch of articles online; one in particular that I felt gave a concise summary of why and how crystallization happens. From that, I gleaned the most important points for people to understand; I thought this was good information to share.
The following information was abridged from the online newspaperDaily Excelsior’sarticle, “Facts About Honey Crystallization.”
The term “raw honey” means it came straight from the hive, gravity fed through a strainer to remove honeycomb, beeswax, and larger particles of natural debris. Raw honey can become cloudy … it is not going bad. It is crystallizing!
Raw honey is NOT FILTERED– filtered honey goes through a process where it is heated then rapidly cooled. This prevents it from crystallizing, but the heat also kills most of the enzymes, vitamins, minerals and amino acids and the filtering removes most of the pollen.
Why Does Raw Honey Crystallize?
- Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution.All raw honey will crystallize due to glucose.
- Bits of pollen in raw honey provide an excellent substrate to encourage crystallization.
- Low water content in honey helps to keep if from fermenting, but also allows easier crystallization.
- Nectar from different flowers varies in its ratio of glucose to fructose and can influence how fast crystallization happens.
When honey crystallizes, it becomes thicker (if tiny crystals are forming) and cloudy as more crystals form). Some crystallization results in a coarse sugary texture and some in a creamy texture. You can’t prevent it, but you can delay crystallization by keeping your honey in a warm location near the stove (not the cold cupboard against an outside wall).
Overcoming Honey Crystallization
- Use it anyway… it will melt in hot drinks, can be measured with spooning into a measuring cup the same volume as before.
- If you need that flowing golden liquid, place crystallized honey in a warm water bath of about 40°C (100°F) for 15 minutes or more until the crystals dissolve and the honey liquefies.
FAQs
Why Does Raw Honey Crystallize ? Honey is a super-saturated solution of primarily two sugars: glucose and fructose. Just like with your powdered lemonade, it is a natural process for some of the sugars in a super-saturated solution to eventually come out of solution. All raw honey will crystallize due to glucose.
What causes crystallization in honey? ›
Honey crystallizes because it contains more sugar than water, and so there isn't enough water for the sugar to stay dissolved. But honeys vary in their moisture content. Some contain as low as 13% water, some as high as 29%. So this impacts if, and how quickly, it crystallizes.
What is the best way to use crystalized honey? ›
Stir Into Tea
Instead of sugar, try adding crystallized honey to your tea. Once it melts into the hot tea, the crystals disappear—like magic.
How to stop honey from crystallizing naturally? ›
If you're using your honey frequently, they recommend keeping it between 70° and 80° Fahrenheit—a range that will delay crystallization. But if you don't have the luxury of tomb-like, cold storage conditions, you can always bring your solidified honey back to life with a little heat.
Can you still use honey that has crystallized? ›
If you do find yourself with a jar of crystallized honey, don't panic. You can safely use crystallized honey in the same way you'd use liquid honey. To decrystallize it, put the jar of honey in a warm water bath, which will cause the sugar crystals to melt and the honey to return to its liquid state.
How to reverse crystallized honey? ›
Thankfully, honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.
Is it safe to eat crystallized honey? ›
Crystallized honey is safe to eat. But, just like the liquid form of honey, avoid feeding children under one year old with honey. Honey may have traces of Clostridium botulism spores that could cause botulism poisoning in infants. Freezing and heating honey won't destroy the spores.
Does freezing honey stop crystallization? ›
Honey has a longer shelf life due to its low water content, acidity, and glucose oxidase. Honey can be frozen to retain its beneficial nutrients and prevent crystallization.
What temperature destroys honey? ›
Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.
How to tell if honey is pure? ›
Vinegar test:
Vinegar can also be used to check the purity of honey. Take a glass of vinegar water and add a few drops of honey to the glass. If the mixture starts forming a foam, then it indicates that your honey is impure or fake. However, if no foam is formed, it means that your honey is pure.
Acacia Honey
If you don't use honey too often, this one is for you. Its high fructose content means it doesn't crystallize as easily as other varieties.
Is raw honey good if it crystallizes? ›
Did your jar of honey crystallize? This is totally normal, and natural. Crystallized honey is just as edible and delicious as liquid honey, but if you don't like the texture of crystallized honey, it is quite simple to soften honey by adding heat.
Can I microwave crystallized honey? ›
Your microwave can smooth honey in a flash. Simply uncap the container and microwave on medium power for 30 seconds. Stir, and heat another 30 seconds if needed. Use this method if: You want the quickest and simplest method, or if your honey is especially solidified.
Why doesn t supermarket honey crystallize? ›
Another reason the grocery store honeys will not crystallize is because they have been heavily filtered. This is done to prevent crystallization altogether, but the issue is that now the honey is no longer raw and is missing a lot of the inherent health benefits that come with eating raw honey.
Does freezing honey prevent crystallization? ›
Honey has a longer shelf life due to its low water content, acidity, and glucose oxidase. Honey can be frozen to retain its beneficial nutrients and prevent crystallization.
At what temperature does honey crystallize? ›
Temperatures lower than 50 degrees Fahrenheit (10 degrees Celsius) can cause crystallization. During those cold winter months, the honey in your cabinet might begin to crystallize because of the lower temperatures. You might see white flecks not only out your window but in your honey, too.
How to tell if honey is bad? ›
Finally, the presence of gluconic acid gives honey a slightly acidic pH level—another barrier to microbial growth. In general, honey doesn't spoil. However, it can go bad if it's contaminated or incorrectly stored. If your honey has visible mold, or if it smells fermented or "off," then it's time to toss it.
