How to Decrystallize Honey (Without Losing Its Benefits)

You pad into the kitchen on a lazy weekend morning, looking forward to enjoying a fluffy, flaky, warm buttermilk biscuit enhanced with a generous drizzle of your favorite raw honey… only to discover that the once-fluent, sticky-sweet liquid is now a thickened, granulated syrup, stubbornly clinging to the sides of its container.

Honey Crystallization Is Normal

But fear not! Honey does not go bad: This is just crystallization, a natural and harmless process, and an indicator that the honey is pure and unpasteurized. The honey is simply transforming from a liquid to a solid state and has not spoiled. Why is it doing this? Honey contains more sugar than its water can keep dissolved. The glucose in the honey separates from the water over time, especially when pollen is present. If the honey has been stored at cooler temperatures (like in the fridge), crystallizing will occur faster.

We’ve heard that some people prefer crystallized honey because it is more spreadable and/or they enjoy the texture. In fact, creamed or whipped honey, which is considered a delicacy, is controlled crystallization, so you may want to give it a try first. Most important, it still retains all the same nutrients, enzymes, and properties; it just has a different texture.

Methods for Reversing Honey Crystallization

If it is not for you and you want the smooth honey elixir restored to its original state, here are a few options. But first, to preserve the flavor, consistency, and nutrients of the honey, please make sure you follow these rules:

1. Keep temperature below 110°F.
2. Do not microwave.
3. Do not keep in direct sunlight for long periods of time (UV can deteriorate the nutrients and flavor).

The ‘Beekeepers Preferred’ Method

Depending on how much crystallization has occurred, this will require a lot of patience and sometimes even several days, but it is the safest method for preserving the honey.

1. Fill a bowl with warm water (no hotter than 110°F).
2. Place the honey jar (with the lid on) in the warm water.
3. Remove the lid from the jar often and stir, taking care not to get water in the honey.
4. Replace the lid and put it back in the bath.
5. When the water cools down, repeat from step 1 until the honey is smooth.

The ‘Mug Warmer’ Method

Use this method only if you have a mug warmer or other warming plate with a low setting, usually around 105°F.

1. Place the glass jar on the warmer (if plastic, place it in a mug on the warmer).
2. Set the temperature to under 110°F.
3. Stir occasionally until smooth and clear.

The ‘Only If You Have a Glass Jar’ Method

Do not attempt this with a plastic jar. For glass jars, this technique can be faster than the first method, but you need to be mindful and keep a careful eye on the temperature. Use at your own risk.

1. Remove the lid ← Important!
2. Place the jar upright in a pot.
3. Pour water into the pot, filling it to half the height of the remaining honey (this will prevent the jar from tipping over).
4. Slowly warm the pot on low heat, keeping the water temperature below 110°F. Unless you can control the temperature on your stovetop, you will have to remove the pot occasionally.
5. Stir often until smooth; be careful, the glass will be hot!

The ‘Indirect Sunlight’ Method

Recalling rule #3 above, this is not recommended for direct sunlight or high temperatures due to heat management and UV protection. We personally would not attempt this when the outdoor temperature is over 80°F (remember how hot it can get inside a car; the same rules apply).

1. Place the jar with the lid on in a box (to protect it from direct sunlight).
2. Place the box in direct sunlight; this will heat the box and its contents.
3. Check it occasionally; if the jar gets hot to the touch, remove the box from direct sun to cool down a bit.
4. Stir gently every so often to speed up the process.

Slowing Down the Crystallization Process

When you notice crystals starting to form in your honey, use any of the methods above and make sure all the crystals are gone and the honey is clear. Any remaining crystals can encourage the honey to crystallize more quickly.

Now that your honey is back to its original state, enjoy it as you did when you first opened the jar. However, due to the nature of pure, raw honey, it will eventually recrystallize. To slow down this inevitable recrystallization, here are a few tips:

• Eat the honey before it crystallizes (sorry, just had to put that out there).
• Store it at a consistent room temperature, and avoid the fridge.
• Stow your honey in the dark and avoid direct sunlight.
• Keep it in tightly sealed containers, minimizing exposure to air and moisture.

Crystallization is normal, and some people enjoy the change in texture. If that’s not for you, that’s okay; you can carefully reverse the process. Most important, when stored correctly, pure, raw honey doesn’t have an expiration date. Enjoy!