Dealing with crystallized honey in your kitchen is more common than you might think. This natural transformation from liquid to granular form often leaves many wondering about the quality or purity of the honey and what to do about it.
We are beekeepers and have seen every form of honey, both natural and unnatural. We can help you deal with your crystallized honey, including discussing five myths associated with crystallized honey.Â
Note that we are talking about crystallized honey and not fermented honey. Both are very different, where crystallized honey is normal and expected, and fermented honey is from poorly processed or stored honey.Â
Table of Contents
1. Fermented Honey Vs Crystalized Honey
2. Understanding Honey Crystallization
- 2.1 Type of Honey Makes a Difference
- 2.2 Temperature Makes a Difference
- 2.3 Straining and Filtering Makes a Difference
- 2.4 Crystallization is Not Spoilage
3. Raw Honey vs Ultra Processed Honey
4. How To Decrystallize Honey In a Jar
Dealing with crystallized honey in your kitchen is more common than you might think. This natural transformation from liquid to granular form often leaves many wondering about the quality or purity of the honey and what to do about it.
We are beekeepers and have seen every form of honey, both natural and unnatural. We can help you deal with your crystallized honey, including discussing five myths associated with crystallized honey.Â
Note that we are talking about crystallized honey and not fermented honey. Both are very different, where crystallized honey is normal and expected, and fermented honey is from poorly processed or stored honey.Â
Table of Contents
1. Fermented Honey Vs Crystalized Honey
2. Understanding Honey Crystallization
- 2.1 Type of Honey Makes a Difference
- 2.2 Temperature Makes a Difference
- 2.3 Straining and Filtering Makes a Difference
- 2.4 Crystallization is Not Spoilage
3. Raw Honey vs Ultra Processed Honey
4. How To Decrystallize Honey In a Jar
Fermented Honey Vs Crystalized Honey
Fermented Honey Vs Crystalized Honey
While crystallization is a natural and harmless process in honey, fermentation indicates a problem that beekeepers and consumers should be aware of. Fermented honey occurs when there’s too much moisture in the honey, typically above 20%, allowing yeast present in the environment to activate and start the fermentation process. This can lead to a noticeable change in the honey’s flavor and the production of alcohol and carbon dioxide, which may cause the honey jar’s lid to bulge or the honey to foam.
How to Distinguish Fermented Honey from Crystallized Honey:
- Smell and Taste: Fermented honey has a distinct sour or alcoholic aroma, quite different from the sweet floral scent of fresh honey. Its taste will also be off, possibly sour, and will likely smell like alcohol (because that is what is being made).
- Texture and Appearance: Unlike crystallized honey, which appears solid with granules, fermented honey might show signs of bubbling or appear more liquid due to the gases produced by fermentation.
- Container Changes: If the honey container is swelling or the lid appears to be under pressure, it’s likely due to the gases from fermentation. A swollen lid or a sudden release of air is a sign of fermented honey and should not be eaten.Â
While crystallization is a natural and harmless process in honey, fermentation indicates a problem that beekeepers and consumers should be aware of. Fermented honey occurs when there’s too much moisture in the honey, typically above 20%, allowing yeast present in the environment to activate and start the fermentation process. This can lead to a noticeable change in the honey’s flavor and the production of alcohol and carbon dioxide, which may cause the honey jar’s lid to bulge or the honey to foam.
How to Distinguish Fermented Honey from Crystallized Honey:
- Smell and Taste: Fermented honey has a distinct sour or alcoholic aroma, quite different from the sweet floral scent of fresh honey. Its taste will also be off, possibly sour, and will likely smell like alcohol (because that is what is being made).
- Texture and Appearance: Unlike crystallized honey, which appears solid with granules, fermented honey might show signs of bubbling or appear more liquid due to the gases produced by fermentation.
- Container Changes: If the honey container is swelling or the lid appears to be under pressure, it’s likely due to the gases from fermentation. A swollen lid or a sudden release of air is a sign of fermented honey and should not be eaten.Â
Understanding Honey Crystallization
Honey is, in essence, a supersaturated sugar solution made of fructose and glucose.Â
The process of crystallization in honey is a natural and very normal process that happens to honey. Some natural honey will crystalize faster than others, and some are extremely unlikely to ever crystalize.
Both high-quality raw honey and low-quality Grade A honey will eventually crystallize. It’s an inevitable process that is bound to happen. So, the texture of your honey is not always a sign of quality but rather a natural part of its process.
Read more about “The Surprising Crystals Hiding in Honey.”
Understanding Honey Crystallization
Honey is, in essence, a supersaturated sugar solution made of fructose and glucose.Â
The process of crystallization in honey is a natural and very normal process that happens to honey. Some natural honey will crystalize faster than others, and some are extremely unlikely to ever crystalize.
Both high-quality raw honey and low-quality Grade A honey will eventually crystallize. It’s an inevitable process that is bound to happen. So, the texture of your honey is not always a sign of quality but rather a natural part of its process.
Read more about “The Surprising Crystals Hiding in Honey.”
Type of Honey Makes a Difference
Natural honey with different sugar types in the same jar.
Honey’s propensity to crystallize stems from its natural sugar composition. The ratio of glucose to fructose plays a crucial role.Â
Glucose, less soluble in water than fructose, tends to crystallize faster. Therefore, honey with higher glucose content, like clover or dandelion, crystallizes more readily compared to those with higher fructose content, like acacia.
Cotton honey, Canola/Rape Seed Honey is another common honey that will crystalize quickly. And Tupelo honey is one that is supposed to never crystalize.Â
It all has to do with the sugar combination naturally found in the nectar. Not all flower nectar is the same.
Type of Honey Makes a Difference
Natural honey with different sugar types in the same jar.
Honey’s propensity to crystallize stems from its natural sugar composition. The ratio of glucose to fructose plays a crucial role.Â
Glucose, less soluble in water than fructose, tends to crystallize faster. Therefore, honey with higher glucose content, like clover or dandelion, crystallizes more readily compared to those with higher fructose content, like acacia.
Cotton honey, Canola/Rape Seed Honey is another common honey that will crystalize quickly. And Tupelo honey is one that is supposed to never crystalize.Â
It all has to do with the sugar combination naturally found in the nectar. Not all flower nectar is the same.
Temperature Makes a Difference
Temperature Makes a Difference
The temperature at which the jar of honey is stored will make a huge difference in how quickly the honey jar will crystalize. Most people store honey in the cabinet or on the counter at temperatures between 65°F and 73°F. At this temperature, honey will eventually crystalize.Â
Another option is to store honey in the fridge, which does not do anything to extend the life of the honey but will slow crystallization. The last option is to freeze the honey, which completely prevents crystallization but makes it hard to use.
The temperature where honey will crystalize the fastest is 57°F. The closer to this temperature, the quicker the liquid honey crystallizes. So keep it as far away from this temperature as you can while still keeping it convenient for use.Â
The temperature at which the jar of honey is stored will make a huge difference in how quickly the honey jar will crystalize. Most people store honey in the cabinet or on the counter at temperatures between 65°F and 73°F. At this temperature, honey will eventually crystalize.Â
Another option is to store honey in the fridge, which does not do anything to extend the life of the honey but will slow crystallization. The last option is to freeze the honey, which completely prevents crystallization but makes it hard to use.
The temperature where honey will crystalize the fastest is 57°F. The closer to this temperature, the quicker the liquid honey crystallizes. So keep it as far away from this temperature as you can while still keeping it convenient for use.Â
Straining and Filtering Makes a Difference
When we and nearly all beekeepers process their honey from the hive, they run it through a filter or strainer to remove the chunks of comb, bees, or other things in the hive you may not want in your honey.
This process removes the large pieces but does not remove the small particles like pollen grains or enzymes. A backyard beekeeper is not able to remove these using normal beekeeping equipment. So these bits are included in honey and are a part of what makes local honey special.
Crystallization is Not Spoilage
It’s important to note that crystallization does not indicate spoilage. It’s a reversible process that does not affect the honey’s taste or quality, merely its texture and color.Â
In fact, many beekeepers and honey enthusiasts consider crystallized honey a sign of high quality and minimal processing. But that isn’t always true.
Depending on where you live in the world, crystalized honey is normal, and liquid honey is uncommon. So it’s all about perspective.
Straining and Filtering Makes a Difference
When we and nearly all beekeepers process their honey from the hive, they run it through a filter or strainer to remove the chunks of comb, bees, or other things in the hive you may not want in your honey.
This process removes the large pieces but does not remove the small particles like pollen grains or enzymes. A backyard beekeeper is not able to remove these using normal beekeeping equipment. So these bits are included in honey and are a part of what makes local honey special.
Crystallization is Not Spoilage
It’s important to note that crystallization does not indicate spoilage. It’s a reversible process that does not affect the honey’s taste or quality, merely its texture and color.Â
In fact, many beekeepers and honey enthusiasts consider crystallized honey a sign of high quality and minimal processing. But that isn’t always true.
Depending on where you live in the world, crystalized honey is normal, and liquid honey is uncommon. So it’s all about perspective.
Raw Honey vs Ultra Processed Honey
Raw Honey vs Ultra Processed Honey
In the diverse world of honey, understanding the distinction between raw honey and ultra-processed honey is crucial, particularly when it comes to how each type responds to crystallization.Â
I’ve always felt like you can draw a line between buying honey and buying eggs. Both are unnecessarily complicated. When buying honey, the jars don’t always say raw, and they don’t say ultra-processed. You often have to read between the lines.Â
In the diverse world of honey, understanding the distinction between raw honey and ultra-processed honey is crucial, particularly when it comes to how each type responds to crystallization.Â
I’ve always felt like you can draw a line between buying honey and buying eggs. Both are unnecessarily complicated. When buying honey, the jars don’t always say raw, and they don’t say ultra-processed. You often have to read between the lines.Â
Raw Honey: The Natural State
Raw honey is honey as it exists in the beehive or as obtained by standard extraction, settling, or straining without adding heat. This minimal processing means raw honey contains natural elements like propolis, pollen, and beeswax particles.Â
These natural elements not only contribute to the health benefits of raw honey but also play a crucial role in its crystallization. The presence of these natural impurities in raw honey accelerates the crystallization process, serving as the foundation for its unique texture. This crystallization is a testament to the purity and natural state of raw honey.
As beekeepers, we like having all these things in our honey. Unfortunately, this causes crystallization to happen much quicker. We will trade that “risk” to produce a higher-quality product. But not all beekeepers or honey packers feel the same way.
Raw Honey: The Natural State
Raw honey is honey as it exists in the beehive or as obtained by standard extraction, settling, or straining without adding heat. This minimal processing means raw honey contains natural elements like propolis, pollen, and beeswax particles.Â
These natural elements not only contribute to the health benefits of raw honey but also play a crucial role in its crystallization. The presence of these natural impurities in raw honey accelerates the crystallization process, serving as the foundation for its unique texture. This crystallization is a testament to the purity and natural state of raw honey.
As beekeepers, we like having all these things in our honey. Unfortunately, this causes crystallization to happen much quicker. We will trade that “risk” to produce a higher-quality product. But not all beekeepers or honey packers feel the same way.
Ultra Processed Grade A Honey
Grade A = Grade F. Ultra-processed honey, often found in supermarkets, undergoes extensive processing, including heating and ultra-filtration.Â
The easiest way to identify this type of honey is it has the term “Grade A” on the packaging. Another tell is that it has an expiration date. Another thing I learned is that it says “True Source Certified.” Another tell is that it is from another country besides the United States.Â
Usually, the larger the honey producer, the more incentivized they are to prevent crystalization. These companies want to send their honey to a store and never want to see it again.Â
If sending it to the US from another country, they want to ensure it doesn’t crystalize under transit, so ultra pasteurizing and filtering the honey is the best way.Â
Ultra Processed Grade A Honey
Grade A = Grade F. Ultra-processed honey, often found in supermarkets, undergoes extensive processing, including heating and ultra-filtration.Â
The easiest way to identify this type of honey is it has the term “Grade A” on the packaging. Another tell is that it has an expiration date. Another thing I learned is that it says “True Source Certified.” Another tell is that it is from another country besides the United States.Â
Usually, the larger the honey producer, the more incentivized they are to prevent crystalization. These companies want to send their honey to a store and never want to see it again.Â
If sending it to the US from another country, they want to ensure it doesn’t crystalize under transit, so ultra pasteurizing and filtering the honey is the best way.Â
How To Decrystallize Honey In a Jar
How To Decrystallize Honey In a Jar
We mentioned it before, but turning crystallized honey into liquid honey isn’t necessary. But sometimes, it does make it much easier to use, especially if the honey is in a squeeze bottle or is so hard that it can’t be used easily.
There are multiple ways to do this, depending on your goals, the equipment available, and the type of honey you are working with. Fixing crystallized honey is not that hard, but it does take patience sometimes.
We mentioned it before, but turning crystallized honey into liquid honey isn’t necessary. But sometimes, it does make it much easier to use, especially if the honey is in a squeeze bottle or is so hard that it can’t be used easily.
There are multiple ways to do this, depending on your goals, the equipment available, and the type of honey you are working with. Fixing crystallized honey is not that hard, but it does take patience sometimes.
Crystallized Grade A or True Source Certified or Multi Country Honey
Crystallized Grade A or True Source Certified or Multi Country Honey
If you have grade-A honey or any other low-quality honey, it doesn’t require special care. Because the honey has already been ultra-filtered and pasteurized, the only way you can damage it more is by cooking it to the point you are making candy. To remove the honey crystals from this type of honey, you simply need to heat it up enough to melt those tiny crystals and turn them back into liquid honey.
- Place honey in a car with closed windows in the middle of summer. The heat of the direct sunlight will melt the crystals.
- Place the honey in a microwave and pulse for 30 seconds until melted
- Scrape honey into a small pot and heat on the stove until melted
- Place jar in a small pot with boiling water and heat until melted
- Place the jar in the dishwasher and run it through a cycle
If you have grade-A honey or any other low-quality honey, it doesn’t require special care. Because the honey has already been ultra-filtered and pasteurized, the only way you can damage it more is by cooking it to the point you are making candy. To remove the honey crystals from this type of honey, you simply need to heat it up enough to melt those tiny crystals and turn them back into liquid honey.
- Place honey in a car with closed windows in the middle of summer. The heat of the direct sunlight will melt the crystals.
- Place the honey in a microwave and pulse for 30 seconds until melted
- Scrape honey into a small pot and heat on the stove until melted
- Place jar in a small pot with boiling water and heat until melted
- Place the jar in the dishwasher and run it through a cycle
Crystallized Raw Honey
Crystalized honey in a Sous Vide
With raw honey, because it was not heated or ultra-filtered, the enzymes and flavors that are lost with heating remain in the honey.Â
If these don’t matter, you can heat the honey up like you would the Grade A honey. But if you want to preserve these elements, you need to take care when heating it.
There isn’t a legal rule regarding raw honey, but the general consensus is to keep it close to the temperature it reaches inside the hive.Â
This can be around 100°F in the summer. It is also known that enzymes start to break down around 105°F. So when heating the honey, you want to keep the temperature below this.Â
The trouble is that honey doesn’t start to decrystallize until it reaches the high 90°s and low 100°s Fahrenheit.
Crystallized Raw Honey
Crystalized honey in a Sous Vide
With raw honey, because it was not heated or ultra-filtered, the enzymes and flavors that are lost with heating remain in the honey.Â
If these don’t matter, you can heat the honey up like you would the Grade A honey. But if you want to preserve these elements, you need to take care when heating it.
There isn’t a legal rule regarding raw honey, but the general consensus is to keep it close to the temperature it reaches inside the hive.Â
This can be around 100°F in the summer. It is also known that enzymes start to break down around 105°F. So when heating the honey, you want to keep the temperature below this.Â
The trouble is that honey doesn’t start to decrystallize until it reaches the high 90°s and low 100°s Fahrenheit.
So, the technique for getting your jar of hard honey back to the desired consistency of runny honey takes some more precision and patience. When the honey reaches these temperatures, it has to stay at these temperatures for a couple of hours to adequately dissolve. It doesn’t happen instantly.
- Place the honey jar in a pot of warm water at 105°F and stir honey occasionally
- Scrape honey into a bowl over a double boiler and gently heat until dissolved, stirring occasionally
- Place jars in a container with water, and using a thermal circulator or sous vide machine, heat the water until the honey is liquid.
There are other techniques, but because you can’t control the temperature, they are not recommended if you want to preserve the integrity of the honey. Heating in a car, dishwasher, oven, or sunny spot will likely overheat the honey.
The commonly suggested method of heating honey in a warm water bath has its limitations. While it does work to some extent, the water tends to cool quickly, and it’s not very effective at dissolving the crystals. For a more efficient transformation, sustained heat is the key.
So, the technique for getting your jar of hard honey back to the desired consistency of runny honey takes some more precision and patience. When the honey reaches these temperatures, it has to stay at these temperatures for a couple of hours to adequately dissolve. It doesn’t happen instantly.
- Place the honey jar in a pot of warm water at 105°F and stir honey occasionally
- Scrape honey into a bowl over a double boiler and gently heat until dissolved, stirring occasionally
- Place jars in a container with water, and using a thermal circulator or sous vide machine, heat the water until the honey is liquid.
There are other techniques, but because you can’t control the temperature, they are not recommended if you want to preserve the integrity of the honey. Heating in a car, dishwasher, oven, or sunny spot will likely overheat the honey.
The commonly suggested method of heating honey in a warm water bath has its limitations. While it does work to some extent, the water tends to cool quickly, and it’s not very effective at dissolving the crystals. For a more efficient transformation, sustained heat is the key.
How To Decrystallize Honey In A Bucket
Photo by Mary Fehr
For beekeepers, dealing with crystallized honey can be a bit different, especially when it’s still in larger containers like buckets. The key is to apply gentle heat in a controlled manner to preserve the honey’s quality.Â
But when it is in a bucket, it can be more difficult because of the increased volume and size. Here are some effective methods:
Heated Bottling Tank
Using a Bottling Tank: For larger quantities or beekeepers with one, a heated bottling tank is an ideal solution. These tanks are specifically designed for honey, allowing for temperature control and easy handling of larger volumes of honey.Â
The gentle heat applied from the tank walls liquifies the crystallized honey while maintaining its quality. You can use these easily without having to overheat the honey.
The water filled walls of the tank make for a quality heat that is even and safe for your honey. It can take several days to get the job done at temperatures around 105°F, but it works well.
How To Decrystallize Honey In A Bucket
Photo by Mary Fehr
For beekeepers, dealing with crystallized honey can be a bit different, especially when it’s still in larger containers like buckets. The key is to apply gentle heat in a controlled manner to preserve the honey’s quality.Â
But when it is in a bucket, it can be more difficult because of the increased volume and size. Here are some effective methods:
Heated Bottling Tank
Using a Bottling Tank: For larger quantities or beekeepers with one, a heated bottling tank is an ideal solution. These tanks are specifically designed for honey, allowing for temperature control and easy handling of larger volumes of honey.Â
The gentle heat applied from the tank walls liquifies the crystallized honey while maintaining its quality. You can use these easily without having to overheat the honey.
The water filled walls of the tank make for a quality heat that is even and safe for your honey. It can take several days to get the job done at temperatures around 105°F, but it works well.
Bucket Wraps for Honey Buckets
Bucket Wraps for Honey Buckets
Heating Wraps or Bands:Â Specialized heating wraps or bands designed for honey buckets can be an excellent tool. These wraps evenly distribute gentle heat around the bucket, slowly decrystallizing the honey without overheating it.Â
They usually come with adjustable thermostats to control the temperature precisely. You want to be careful with these as they heat from the outside in. You will need to stir the honey occasionally to prevent overheating and even liquifying.
Additional Tips:
- Stirring: Regardless of the method used, gentle and periodic stirring helps ensure even heat distribution throughout the honey.
- Temperature Monitoring: Using a reliable thermometer to monitor the honey’s temperature is essential to prevent overheating.
- Patience: Decrystallizing honey, especially in large quantities, can be a time-consuming process. Patience is key to preserving its quality.
Heating Wraps or Bands:Â Specialized heating wraps or bands designed for honey buckets can be an excellent tool. These wraps evenly distribute gentle heat around the bucket, slowly decrystallizing the honey without overheating it.Â
They usually come with adjustable thermostats to control the temperature precisely. You want to be careful with these as they heat from the outside in. You will need to stir the honey occasionally to prevent overheating and even liquifying.
Additional Tips:
- Stirring: Regardless of the method used, gentle and periodic stirring helps ensure even heat distribution throughout the honey.
- Temperature Monitoring: Using a reliable thermometer to monitor the honey’s temperature is essential to prevent overheating.
- Patience: Decrystallizing honey, especially in large quantities, can be a time-consuming process. Patience is key to preserving its quality.
Debunking Myths about Crystallized Honey
In the world of honey, misconceptions abound, especially regarding its crystallized form. Let’s clear the air by addressing some of these myths, using our beekeeping expertise to separate fact from fiction.
Myth 1: Crystallized Honey is Spoiled
One of the most prevalent myths is that crystallized honey is spoiled or no longer good. This couldn’t be further from the truth. Crystallization is a totally natural process that does not affect the intrinsic qualities of honey, such as its flavor or nutritional value. In fact, crystallized honey retains all its natural goodness in a different texture.
Myth 2: Crystallized Honey is of Inferior Quality
Another misconception is that crystallized honey indicates inferior quality. Contrarily, crystallization can signal that the honey is pure and minimally processed. Highly processed honeys, which are often ultra-filtered and heated, are less likely to crystallize due to the removal of natural particles that initiate crystallization. But not always true.
Debunking Myths about Crystallized Honey
In the world of honey, misconceptions abound, especially regarding its crystallized form. Let’s clear the air by addressing some of these myths, using our beekeeping expertise to separate fact from fiction.
Myth 1: Crystallized Honey is Spoiled
One of the most prevalent myths is that crystallized honey is spoiled or no longer good. This couldn’t be further from the truth. Crystallization is a totally natural process that does not affect the intrinsic qualities of honey, such as its flavor or nutritional value. In fact, crystallized honey retains all its natural goodness in a different texture.
Myth 2: Crystallized Honey is of Inferior Quality
Another misconception is that crystallized honey indicates inferior quality. Contrarily, crystallization can signal that the honey is pure and minimally processed. Highly processed honeys, which are often ultra-filtered and heated, are less likely to crystallize due to the removal of natural particles that initiate crystallization. But not always true.