Have you ever reached for your jar of honey only to find it's turned solid? That beautiful golden liquid has transformed into something that resembles concrete!. Don't worry, this is completely natural and actually a sign of the quality of honey you've bought. In this guide, we'll share our tried and tested methods how to make crystallised honey runny again, while preserving all its wonderful natural properties.
Why Does Honey Crystallise?
Natural crystallization in raw honey - a sign of quality
It's important to understand why crystallisation of honey occurs in the first place. Honey is a super-saturated solution of sugars – primarily glucose and fructose – with generally about 18% water content. This natural imbalance means there simply isn't enough water to keep all the sugar molecules dissolved indefinitely.
When honey crystallises, the glucose molecules separate out from the water and form solid crystals while the fructose remains dissolved. This is why crystallised honey often has a "granulated sugar" texture.
Different honey varieties will crystallize at very different rates. Honeys with higher glucose content (like Clover honey) crystallise much faster than those with a higher fructose content (like Bramble). Temperature also plays a crucial role – honey crystallises most rapidly between 10-15°C.
Important: Crystallisation is a natural process and a sign of quality raw, unpasteurised honey. Cheaper supermarket honey is heavily processed to prevent crystallisation through pasteurisation and ultra-filtering which destroys all the beneficial enzymes and nutrients in the honey
Two Easy Ways to Make Crystallised Honey Runny Again
1. The Warm Water Bath Method
This gentle method preserves all the beneficial properties of your honey while effectively returning it to the runny state.
2. The Dishwasher Method
For those with multiple jars to process, a dishwasher offers a convenient solution.
Temperature Guidelines: Preserving Honey's Goodness
Temperature control is crucial when making set honey runny. Too much heat can damage the delicate enzymes, antioxidants, and beneficial properties that make raw honey so special.
| Temperature | Effect on Honey | Recommendation |
| Below 35°C (95°F) | Safe zone - preserves all beneficial properties | Ideal for decrystallisation |
| 35-40°C (95-104°F) | Still safe, minimal enzyme damage | Acceptable for quicker results |
| 40-50°C (104-122°F) | Begins to damage enzymes and nutrients | Avoid if possible |
| Above 50°C (122°F) | Destroys beneficial properties | Never heat honey to this temperature |
While crystallisation is natural and inevitable for quality raw honey, there are ways to slow the process and enjoy liquid honey for longer periods.
Do's:
Don'ts:
Common Mistakes to Avoid When Liquifying Honey
What Not To Do
Does heating honey destroy its benefits?
Gentle heating below 40°C (104°F) preserves most of honey's beneficial properties. However, high temperatures can destroy enzymes, antioxidants, and other beneficial compounds. This is why we recommend low-temperature methods like the warm water bath or dishwasher methods.
How long does honey stay liquid after warming?
This depends on the honey variety and storage conditions. Some honeys might remain liquid for weeks or months, while others (especially those high in glucose like white Clover honey) may begin to crystallise again within days. Proper storage at room temperature will help extend the liquid state.
Is crystallised honey safe to eat?
Absolutely! Crystallised honey is perfectly safe and retains all its nutritional benefits. Some people actually prefer the texture of crystallised honey, especially for spreading on toast or adding to porridge. In many cultures, crystallised or "creamed" honey is considered a delicacy.
Can I repeatedly heat and cool honey?
While it's safe to decrystallise honey when needed, repeated heating and cooling cycles may gradually diminish some of honey's subtle flavours and beneficial enzymes. We recommend decrystallising only the amount you plan to use in the near future.
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