Why Does Honey Crystallize? The Truth You Need to Know

Have you ever opened a jar of honey to find it has turned grainy or solid? If so, you’re not alone! Many people wonder why honey crystallize over time, but fear not—it’s a completely natural process. In fact, it’s a good sign that your honey is pure. Let’s dive into why this happens and what it means for your honey’s quality.

Why Does Honey Crystallize?

It’s all about the glucose

Honey is a mix of two main sugars:

Glucose
Fructose.

Glucose, being the overachiever, loves to form crystals when it gets the chance, the more glucose in the honey, the faster it crystallizes. Fructose tends to stay liquid, which is why different honey varieties behave differently.

The role of water

Honey has a low water content, but the glucose in honey has a love-hate relationship with it. According to research, the glucose in honey separates from the water over time and forms crystals—almost like it’s trying to break up, but gently. This doesn’t ruin the honey at all; it just gives it a new texture.

So next time someone tells you crystallized honey has gone bad, hit them with some science!

Crystallization is a sign of purity. Processed honey is filtered which delays crystallization to maintain it’s smoothness, but this also removes nutrients. So when your honey turns solid or crystallized, that is a good thing!

The Process of Honey Crystallization: What Causes It?

Key Factors in Crystallization:

Natural Sugar Composition: More glucose = quicker crystallization.
Temperature: Honey stored below 10°C crystallizes faster.
Presence of Pollen: Raw honey with pollen often crystallizes more rapidly.

Natural Sugar Role in Crystallization

Not all honey crystallizes at the same rate. Honey with a higher amount of glucose, such as Wild Forest and Karanj honey, crystallizes faster, whereas honey containing more fructose, like Lychee or Orange blossom honey, will remain in a liquid state for a longer period.

Temperature’s Role in Crystallization

Many people don’t realize that honey stored at cooler temperatures (below 10°C) makes honey crystallize faster. If you store honey in the fridge, you’ll likely see it turn solid quickly. On the other hand, storing honey in a warmer environment can delay the crystallization process.

Optimal Storage: Keep your honey at room temperature (between 18-24°C) in a sealed container to slow down crystallization.

Pollen’s Role in Honey Crystallization

Raw honey naturally contains pollen, which is really a sign of its purity. Pollen particles serve as “seeds” around which crystals can form, therefore speeding up the crystallization process. This means that raw, unfiltered honey with more pollen is more likely to crystallize than highly filtered processed honey, which removes these particles.

Impact of Honey Filtration on Crystallization

Ultra-filtered honey—most commonly found in regular markets—is less likely to crystallize because the filtering process removes pollen, wax, and other natural components inside the honey. This also removes much of the nutrients and enzymes of the honey.

Fact: Raw, unfiltered honey, will most likely crystallize faster because it retains pollen and the goodness of nature, which in itself is very important for high-quality honey.

Role of Air and Moisture in Accelerating Crystallization

Exposing honey to air and moisture can speed up crystallization. Honey left open or not well sealed may allow moist air to enter the jar and quicken crystallization. Always close your container of honey tightly after use.

Tip: Use an airtight container to store honey and reduce its exposure to moisture and air, which can cause faster crystallization.

How can I fix my Crystallized Honey? (the easy way!)

Crystallized honey is perfectly safe to eat, but if you prefer it liquid, it’s easy to re-liquefy. The key is to do so in a gentle manner, without using direct heat, which can destroy beneficial enzymes.

Warm water bath
- Place your honey jar in a bowl of warm (not hot!) water. Keep it cosy, like a warm bath—not boiling. Stir occasionally, and it’ll be smooth in no time.
Sunlight trick:
- Place the honey jar on a sunny windowsill for a few hours. It’s a slower process but totally natural, and your honey will melt like butter in the sun.

What to Avoid (If You Love Your Honey)

Don’t microwave it!
- Microwaving honey might seem fast, but it’s like giving it a bad sunburn—too much heat, too fast, and all those precious nutrients will fry. Avoid the microwave shortcut if you want to keep honey’s good stuff intact.
Avoid In boiling water
- You wouldn’t boil your favourite juice, right? Honey’s enzymes and nutrients don’t appreciate high heat either. Boiling water will destroy them, so keep it warm, not steamy!
Direct heat on the stove
- Putting honey straight onto the stove or burner will scorch it. No one likes burned honey—it’s not only bad for taste but it also kills all those healthy enzymes that make raw honey so great!
Leaving it in hot water for too long
- If your honey sits in hot water for too long, it’s like an overcooked meal. It might go back to liquid, but it’ll lose some of its nutritional magic along the way. Set a timer and keep an eye on it!

Crystallization’s Effect on Honey Flavor and Texture

While crystallization may change the texture of your honey, making it grainy or spreadable, it doesn’t alter its flavour or nutritional benefits. Some people even prefer the texture of crystallized honey because it’s easier to spread on toast or mix into foods.

Texture Tip: Try using crystallized honey as a spread—it’s perfect for adding a rich sweetness to bread, crackers, or yogurt.

Does Crystallized Honey Expire Faster?

Nope, crystallized honey doesn’t expire any faster than its liquid cousin! Believe it or not, honey has an almost eternal shelf life.

Fun fact: Archaeologists found honey in ancient Egyptian tombs that was over 3,000 years old—and it was still perfectly edible! So whether your honey is crystallized or smooth, it’s good to go for the long haul, as long as you store it right.

The Myth of Crystallized Honey Being ‘Fake’ or ‘Adulterated’

Some folks think that when honey crystallizes, it’s fake or full of weird additives. Nope, not true! In fact processed or fake honey (you know, the stuff with sneaky syrups and artificial sweeteners) stays runny for way too long.

Fun fact: If your honey crystallizes, that’s actually a good thing! It means it’s pure. Real honey has nothing to hide—unlike those fake adulterated versions that stay liquid thanks to all the added junk (chemicals or sweeteners).

Curious about the difference between processed and raw honey? We’ve got you covered! Check out our blog, “How to Choose the Best Honey”, and get the scoop on what makes raw honey so special (hint: it’s way better than the overly processed stuff!).

The Takeaway

Crystallization is honey’s way of showing off its natural side! When honey starts to get grainy, it means it’s raw, unprocessed, and packed with all the good stuff. Some people love the crunch of crystallized honey, while others prefer it smooth and runny. Either way, it’s still sweet, tasty, and just as healthy. So, next time your honey crystallizes, don’t worry it’s like a winter coat for your honey – cozy, but still sweet!