Easy Methods to Make Honey Runny Again
If you've ever left a jar of Snowdonia honey in the back of a cool cupboard for any length of time and found that it's become hard and crystallised, don't worry! It's easily fixable and we'll show you how to change your crystallised honey back to it's running pouring consistency without damaging its properties or flavour.
Honey naturally crystallises over time but that certainly doesn't mean it's gone bad "off". In fact, its actually a mark of its quality that your honey is able to crystallise. It means your honey is raw like our Welsh Wildflower Honey or Welsh Heather Honey and hasn't been subjected to heat to pasteurise it like a lot of the shop-bought, cheaper honeys are.
You can easily return it to its runny state again with just a few simple steps.
- Remove the lid from your jar of honey and place it in a bowl of preheated hot water. Make sure the water is not too hot, around 40C is ideal, as boiling water will damage the beneficial enzymes and amino acids contained within honey.
- Leave the jar in the warm water for about 15 minutes until the honey has started to soften.
- Give the softening Honey a stir with a spoon paying particular attention to get into any corners in the bottom of the jar. If your jar of honey is full, it's probably best that you take the honey out of the warm water when stirring to avoid any spillages.
- Repeat this staring every 3-5 minutes until any crystals contained within the honey have largely melted and disappeared
- Once the honey has become completely runny, you can replace the lid and store it as usual, a warm kitchen shelf always been preferable to the back of a cold cupboard or worse still the fridge!
Enjoy your The Snowdonia Honey Co. honey!
Frequently Asked Questions?
Q: What is crystallised honey?
A: Crystallised honey is honey that has turned grainy and solid. It is a natural process that occurs when the glucose in the honey separates from the water content.
Q: How can I recrystallise honey?
A: There are a few methods to recrystallise honey. One easy way is to place the honey container in a bowl of warm water and stir until it becomes liquid again. Another method is to microwave the honey in short bursts, stirring in between, until it liquifies.
Q: What is the best temperature to recrystallise raw honey?
A: The best temperature to recrystallise raw honey is around 100°F (38°C). This temperature is warm enough to melt the crystals without damaging the beneficial enzymes and nutrients in the honey.
Q: Can I use honey directly from the bottle?
A: Yes, you can use honey directly from the bottle even if it is crystallised. However, it may not pour as easily as when it is in a liquid state.
Q: Is it safe to heat honey to recrystallise it?
A: Yes, it is safe to heat honey to recrystallise it. However, it is important to use gentle heat and avoid exposing the honey to high temperatures for extended periods of time, as this can degrade the quality and flavour of the honey.
Q: Why does honey crystallise?
A: Honey crystallises due to the natural sugars in the honey. Some types of honey are more prone to crystallising than others, depending on the levels of glucose and fructose present.
Q: Can I recrystallise honey in a microwave?
A: Yes, you can recrystallise honey in a microwave. Place the jar or container of honey in the microwave and heat it in short bursts, stirring in between, until it becomes liquid again.
Q: How long does it take to recrystallise honey?
A: The time it takes to recrystallise honey depends on the amount and texture of the crystallised honey. It can take anywhere from a few minutes to several hours.
Q: How do I prevent honey from crystallising?
A: To prevent honey from crystallising, store it in a cool and dry place, ideally between 50°F (10°C) and 70°F (21°C). Avoid exposing the honey to temperature fluctuations and moisture.
Q: What type of container should I use to store honey?
A: It is best to store honey in a glass or ceramic container with a tight-sealing lid. Avoid using plastic containers, as they can react with the honey and alter its flavour.
