🍯 Why Does Honey Crystallise?
If you've ever opened a jar of your favourite raw honey and found it thick, cloudy, or grainy—don’t worry. It’s natural crystallisation, and it’s actually a sign of quality.
Let’s dive into why honey crystallises, how to gently reverse it, and which types of honey stay liquid longer.
❄️ What Is Honey Crystallisation?
Crystallisation is when glucose (a type of sugar in honey) separates from water and forms tiny crystals. This makes the honey thicker and cloudier—but it’s still perfectly safe and delicious to eat.
In fact, raw and organic honey crystallises faster than processed honey because it hasn’t been filtered or pasteurised.
🧬 Why Does Crystallisation Happen?
🔬 Sugar Ratios (Fructose vs Glucose)
Honey with more glucose than fructose will crystallize faster. Wildflower honey, for example, tends to crystallise quicker than acacia honey, which is higher in fructose.
🍯 Want slow crystallising honey?
👉 Try our Raw Acacia Honey
🌡️ Temperature
Honey stored below 15°C (59°F) crystallises more rapidly. That’s why winter jars often turn solid.
🐝 Processing & Pollen
Raw honey retains natural pollen grains, wax particles, and enzymes. These provide “crystal starter points”—causing raw honey to crystallise faster than filtered supermarket brands.
♨️ How to Decrystallise Honey (Safely)
Never microwave your honey! High heat destroys natural enzymes and can damage the jar. Instead, follow this gentle method:
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Place the jar in warm water (30–40°C)
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Let it sit for 20–30 minutes
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Stir gently every 10 minutes
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Repeat until smooth again
🍵 Store honey at room temperature to keep it smooth longer.
🚫 Do’s and Don’ts
| Do | Don’t |
|---|---|
| Use glass jar in warm bath | Microwave honey |
| Stir gently while warming | Boil or overheat it |
| Store between 18–22°C | Keep in fridge or near cold wall |
🛡️ How to Prevent Crystallisation
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Store in a warm, dry place (not the fridge)
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Use honey types with higher fructose (like acacia or tupelo)
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Stir and warm gently if it starts to crystallise
🥄 Serving Tip
Try crystallised honey in yogurt, oatmeal, or tea. It dissolves slowly and gives a smooth, creamy texture.
🐝 Learn More About Honey