Why Does Honey Crystallize?

It may seem intuitive to assume that crystallized honey is spoiled or of poor quality, but this isn’t the case at all. Crystallization happens naturally over time to pure, raw honey and actually helps preserve the nutrients and the honey’s quality. Additionally, you may find that crystallized honey is easier to spread and richer in flavor.

The Chemistry of Honey Crystals

The “why” behind honey crystallization is simple chemistry. Usually, honey contains at least 70% carbohydrates and less than 20% water. This is more sugar than can naturally be dissolved and, over time, crystals begin to form. Some honey crystals are fine and smooth, while others are large and gritty. This is largely due to the proportion of the two main types of sugars found in honey, fructose and glucose. While fructose tends to dissolve, glucose has a much lower solubility. The higher proportion of glucose honey contains, the more quickly it will crystalize. More rapidly crystallized honey contains finer, smoother crystals. In fact, creamed honey is honey that has been crystallized so rapidly that the minuscule crystals create a smooth, creamy texture.

Can You De-Crystallize Honey?

Yes! Honey can easily be de-crystallized in small batches through simple heating. Remember that in order to preserve the natural nutrients found in honey, high temperatures should be avoided.

You can de-crystallize honey on a stovetop following these steps:

Make sure your honey is in a glass jar (not plastic). Fill a pot with water that comes from ½ to ⅔ up the sides of the jar.
Place the honey jar (sans lid) in the pot and bring the water to a hot, but not boiling temperature.
Gently stir the honey every few minutes to help break up the crystals. Be careful not to splash any hot water into the honey jar.
Remove the jar from the pot once the honey is smooth and runny.
Tightly seal the jar and store it in a cool, dry place.

How to Keep Honey From Crystallizing

Crystallized honey happens naturally over time, yet some steps can be taken to minimize or delay crystallization:

Maintain steady heat (40°-60°C) during honey bottling.
Provide a quick, mild heat treatment (60°-70°C) to dissolve any crystals and expel any air bubbles that could initiate crystallization.
Store honey in proper containers. Airtight, waterproof stainless steel drums are recommended.
Store honey in a cool (10°-20°C), dry location. Storage temperatures above 20°C may compromise the quality and nutrients of the honey over time. Refrigerated storage, on the other hand, will quickly crystallize honey and should be avoided if you prefer your honey to be in a liquid state.