Over the weekend, someone came to buy a jar of our honey and told us he had recently thrown away a jar of supermarket honey because it had crystallised. He assumed it had gone off. He certainly won’t be the only person to have done this, but crystallised honey usually does not need to be thrown away. Crystallisation is a completely natural process and does not mean that the honey is spoiled.
Why does honey crystallise?
Honey is a natural mixture of sugars, mainly glucose and fructose, with a small amount of water. Over time, some of the glucose separates from the water and forms tiny crystals. This can make the honey look cloudy, grainy, thick or even almost solid.
How quickly this happens depends on several things, including the flowers the bees visited and the temperature at which the honey is stored. Some types of honey crystallise within weeks, while others can remain runny for much longer.
Crystallisation is not a sign of poor-quality honey. In fact, it is a normal characteristic of genuine honey.
Is crystallised honey safe to eat?
Yes, provided it has been stored properly and there are no signs of contamination or fermentation, crystallised honey is safe to eat. Honey is naturally very stable because it contains little available water and is acidic, creating conditions in which many microorganisms struggle to grow. That is why honey can last for such a long time.
Jars sold in the UK still carry a best-before date, but this relates mainly to quality rather than honey suddenly becoming unsafe on that date. Always use a clean, dry spoon and keep the lid firmly closed, as introducing moisture can affect the honey.
Many people actually prefer its thicker, spreadable texture. Crystallised honey is delicious on toast, porridge or yoghurt and is often less likely to drip from your spoon.
How to make crystallised honey runny again
If you prefer runny honey, you can gently warm it:
1. Stand the closed jar in a bowl or saucepan of warm water.
2. Leave it for several minutes, stirring the honey occasionally with a clean, dry spoon.
3. Replace the water if it cools and repeat until the honey reaches your preferred consistency.
Use warm rather than boiling water. Avoid overheating the honey or putting the jar in the microwave, as intense heat can affect its flavour and other natural qualities. Always check that your jar is suitable for warming. The honey may crystallise again later and that is perfectly normal. You can repeat the process whenever necessary.
How to slow down crystallisation
Keep honey tightly sealed in a dry cupboard at a steady room temperature. Refrigerating honey tends to make it crystallise more quickly. Of course, you could simply enjoy your honey a little more often so that it never has the chance to sit around for too long!
*Food-safety note: current guidance says that honey should not be given to babies under 12 months old.*