Why does honey crystallise and how to fix it?

At Beesbridge, we know that natural honey is a true superfood - but sometimes, it can

surprise you by turning thick, grainy, or even solid. If you’ve ever opened a jar of honey only to find it crystallised, don’t worry! This is a completely natural process, and in this guide, we’ll explain why it happens and how to safely restore your honey to its liquid glory.

Why does honey crystallise?

Crystallisation is not a sign of spoilage or poor quality. In fact, it’s proof that your honey

is pure and unprocessed. Here’s why it happens:

1. Natural Sugars at Work

Honey is made up of two main sugars:

• Glucose (crystallizes easily)

• Fructose (stays liquid longer)

When glucose molecules separate from water and form tiny crystals, the honey thickens.

Some types of honey (like rapeseed or clover honey) crystallise faster because they

have higher glucose content.

2. Temperature - Storage Conditions

• Cold temperatures speed up crystallisation (that’s why honey stored in the pantry

lasts longer than in the fridge).

• Unfiltered honey crystallises faster because it contains natural pollen and beeswax

particles, which act as seed points for crystals.

3. It’s a Sign of Quality!

Many commercial honeys are ultra-filtered and pasteurised to delay crystallisation, but this also removes beneficial enzymes and antioxidants. If your honey crystallises, it likely

means it’s raw and minimally processed - exactly what you want!

How to decrystallise honey (the right way)

Don’t throw out your hardened honey - you can easily return it to liquid form without

damaging its nutrients. Here’s how:

✅ Method 1: Warm Water Bath (Best for Preserving Nutrients)

1. Fill a bowl or pot with warm (not boiling!) water (~40°C).

2. Place your honey jar (lid off) in the water, ensuring it’s not submerged past the rim.

3. Stir occasionally until the crystals dissolve (may take 20-60 minutes).

Avoid microwaving! High heat destroys honey’s enzymes and beneficial properties.

✅ Method 2: Slow Heating Near a Warm Spot

1. Place the jar near (not on) a radiator, sunny window, or dehydrator at low heat.

2. Let it warm gradually over a few hours.

✅ Method 3: For Thick but Not Solid Honey

If your honey is just slightly grainy, try stirring it vigorously with a spoon. Sometimes, this is

enough to break up small crystals!

How to prevent crystallisation (if you prefer liquid honey)

If you’d rather keep your honey smooth longer, try these tips:

• Store at room temperature (not in the fridge).

• Choose honey with higher fructose content (like acacia or tupelo honey - these

stay liquid for years!).

• Keep it sealed tightly to avoid moisture changes.

Crystallised honey isn’t bad - it’s versatile!

Many people actually prefer crystallised honey because:

✔ It’s easier to spread on toast or biscuits.

✔ The texture is perfect for stirring into tea or yogurt.

✔ Some chefs use it for creamy honey butter or desserts.

At Beesbridge, we love honey in all its forms - liquid, creamy, or crystallised. Instead of

seeing crystallisation as a problem, think of it as nature’s way of preserving honey’s

goodness.