Imagine opening up your cupboard door and pulling out your beloved jar or bottle of honey and finding that the flowing state that it once was, has now been replaced by a stiff, grainy version of its former self. "Oh, crap! It went bad...time to throw it out!" Not so fast, buckaroo!
It hasn't gone bad...it hasn't spoiled...it hasn't been irradiated by martians. Purer forms of honey that have not been overly heated and processed will crystallize sooner than the stuff you find in big grocery stores, but all honey will eventually crystallize. It's just the natural sugars (glucose and fructose) in the honey returning to a more solid state, but rest assured, they can be melted by giving it a bath in some warm water.
Besides processing, there are several other variables that dictate how quickly honey will turn to crystals.
- The actual ratio of glucose vs fructose is a big factor.
- If the honey is unfiltered, little bits of things such as wax give the crystals a foundation to start building on.
- The temperature of where the honey is stored.
- The container that the honey is stored in. Plastic is more porous than glass and will allow the exchange of air more readily.
Crystallized honey is still perfectly fine to eat raw, put in your hot tea, bake with, etc.
Check out my video that quickly walks you through the honey de-goopifying process.