Is my honey still good when it turns into sugar?

Many people believe that honey is no longer edible once it crystallizes. That’s not true at all. In fact, honey crystallization is a natural process that can easily be reversed if you wish.

Depending on the type of nectar collected by the bees, honey will crystallize more or less quickly. The form of crystallization can also vary: grainy, viscous, creamy, or even firm like a sugar block.

Most honeys that never crystallize are pasteurized. Due to heat treatment, they have lost many of their natural properties.

Pure, unpasteurized honey (also called raw honey): a “living” food!

When honey is not heated or pasteurized, it retains its beneficial properties but tends to crystallize over time as it naturally evolves. Even if it changes form, it remains perfectly safe to eat.

Honey is mainly composed of glucose and fructose. Of the two, glucose crystallizes more quickly. Therefore, the glucose content determines how fast honey will crystallize. For example, some types of honey, such as goldenrod honey, have a higher-than-average glucose level and crystallize more rapidly.

The presence of small particles of wax or pollen in honey can also accelerate crystallization. Low moisture content and storage at cooler temperatures can further contribute to the formation of sugar crystals.

Most honeys that never crystallize are pasteurized and, due to heat treatment, have lost many of their beneficial properties.

What can you do to decrystallize your honey?

It is always best to enjoy honey in its natural state to benefit from all its properties. However, if your honey has crystallized and you prefer it in liquid form, here are a few techniques to decrystallize it without pasteurizing it.

The oven method

This method is quite simple. However, you must use glass jars, like those we use at Miellerie King.

First, set your oven to the lowest possible temperature (usually around 170°F / 75°C). Place your jar of honey on the top rack, with or without the lid (if the lid is not metal, remove it), and leave it there for about 10 to 15 minutes.

Do not stir the honey during the process. After this time, check if the honey has returned to a liquid state. If crystals remain, leave it in for another 5 minutes. Repeat until the crystals are completely dissolved.

The double boiler or warm water method

This method involves placing your container of honey in a double boiler or in gently simmering water. Again, make sure your container can withstand heat. Plastic containers are not ideal for this process.

If your honey is in a plastic container and cannot be transferred, use lower heat for a longer period. You want to avoid deforming the container or transferring plastic particles into the honey.

Check the jar every 5 minutes without stirring. Once all the crystals have dissolved, remove the jar.

Never use a microwave to decrystallize honey!

Microwaving heats honey unevenly and tends to overheat or “burn” it rather than gently decrystallizing it. The oven or warm water methods are much more effective.