If you have ever opened a jar of honey to find it has gone thick, grainy, or completely solid, you have probably wondered whether something went wrong. Nothing went wrong. Crystallisation is one of the clearest signs that honey has not been heavily processed, and understanding why it happens makes it much easier to enjoy raw honey without worrying about it.
What causes crystallisation? ¶
Honey is a supersaturated sugar solution, meaning it contains more dissolved sugar than water can normally hold in a stable state. Over time, glucose molecules begin to separate from the water and form crystals. The speed at which this happens depends on the ratio of glucose to fructose in the honey, the temperature it is stored at, and the amount of pollen and other particles present. Honeys with a higher glucose content, like our Azumino Apple Blossom, crystallise faster than high-fructose varieties like acacia.
Does crystallisation mean the honey has gone off? ¶
No. Honey does not spoil in the way most foods do. Its low water content, natural acidity, and hydrogen peroxide content make it inhospitable to bacteria and mould. Archaeologists have found honey in Egyptian tombs that was still edible. Crystallisation is a physical change, not a chemical one. The flavour, nutritional content, and safety of the honey are not affected. If anything, crystallised honey is easier to spread and less likely to drip off your toast.
How to re-liquefy crystallised honey safely ¶
The key is gentle, indirect heat. Sit the jar in a bowl of warm water, around 35 to 40 degrees Celsius, and leave it for twenty to thirty minutes. Stir occasionally if you can. Do not use boiling water and do not microwave it. Temperatures above 40 degrees start to break down the enzymes and volatile aromatic compounds that give raw honey its flavour and nutritional value. We extract all our honey at under 35 degrees for exactly this reason.
Why some honeys crystallise faster than others ¶
The glucose-to-fructose ratio varies significantly between honey types depending on the nectar source. Acacia honey, which comes from black locust trees, is unusually high in fructose and stays liquid for months or even years. Soba flower honey and apple blossom honey have higher glucose levels and will crystallise within a few weeks to a few months of extraction. Neither is better or worse. They are just different, and knowing which you have helps you store it appropriately.
Creamed honey: controlled crystallisation ¶
Creamed honey, sometimes called whipped honey, is made by controlling the crystallisation process deliberately. You seed liquid honey with a small amount of finely crystallised honey and stir it slowly at a low temperature, around 14 degrees Celsius, over one to two weeks. The result is a smooth, spreadable texture with very fine crystals that you cannot feel on your tongue. We make a creamed version of our Azumino Apple Blossom using this method. No additives, just patience and a cool room.
If your jar of Swift Blend Gate honey has crystallised, that is it working as it should. Warm it gently, or eat it as it is. Crystallised honey on sourdough toast is genuinely good.