Crystallisation of Honey

Crystallisation of honey is a natural process that occurs when honey undergoes changes in its composition. This doesn't mean your honey has gone bad! Honey is a supersaturated solution of sugars, primarily glucose and fructose. When honey has higher levels of glucose and lower water content, it tends to crystallise over time.

Several factors contribute to the crystallisation of honey, including temperature, the types of sugars present, and the presence of pollen or other particles. Crystallisation does not mean the honey has gone bad; it's a natural and reversible process.

To decrystallize honey, you can gently warm it by placing the honey jar in warm water or using a microwave with caution. Avoid overheating, as excessive heat can alter the honey's flavour and nutritional properties.

Keep in mind that some types of honey are more prone to crystallisation than others due to their sugar composition.