Why Does Honey Crystallise?

Honey is nature’s liquid gold, a sweet and sticky delight cherished for centuries. But if you’ve ever reached for your jar and found it grainy or solid, you might be wondering – why does honey crystallise? Is it still safe to eat? And can you stop it from happening?

The Science Behind Honey Crystallisation

Honey is a mixture of natural sugars, primarily glucose and fructose, along with water. The balance between these sugars determines how quickly honey crystallises. The higher the glucose content, the quicker the crystallisation process.

Crystallisation happens because honey is a supersaturated solution containing more sugar than the water can naturally dissolve. Over time, glucose molecules begin to separate from the water, forming tiny crystals. These crystals then encourage more glucose to join in, gradually turning your once-clear honey into a thick or even solid texture.

Interestingly, the size and texture of the crystals can vary. Some honeys form fine, smooth crystals, creating a creamy consistency, while others produce larger, grittier crystals. This variation depends on the floral source of the honey, the presence of natural particles like pollen, and storage conditions.

Does Crystallisation Mean Honey Has Gone Bad?

Absolutely not! Crystallisation is a natural process and does not mean your honey has spoiled. In fact, some people prefer crystallised honey for its spreadable texture. Unlike processed sugar, honey has natural antibacterial properties, so it doesn’t go off in the same way other foods do. If stored properly, honey can last indefinitely.

Honey’s antimicrobial properties stem from its low moisture content and natural acidity, which make it an inhospitable environment for bacteria and fungi. Archaeologists have even discovered pots of honey in ancient Egyptian tombs that are still perfectly edible!

What Causes Some Honey to Crystallise Faster?

Several factors influence how quickly honey crystallises:

• Glucose-to-fructose ratio: Honey high in glucose, such as oilseed rape (canola) honey, crystallises quickly. Honeys with more fructose, like acacia honey, stay liquid for longer.
• Storage temperature: Honey stored at cooler temperatures (below 14°C) crystallises faster. Warmer temperatures slow down the process, but excessive heat can damage its beneficial properties.
• Natural pollen content: Raw honey, which contains fine bits of pollen and beeswax, tends to crystallise more quickly than filtered honey because these tiny particles act as ‘seeds’ for crystal formation.
• Type of honey: Some honeys, such as heather honey, have a naturally gel-like consistency, while others remain runny for years.
• Packaging material: Honey stored in glass jars tends to crystallise more slowly than honey in plastic containers due to better temperature regulation.

Can You Prevent Honey from Crystallising?

While you can’t completely stop honey from crystallising, you can slow the process down:

• Store honey at room temperature, ideally around 18-24°C.
• Keep it in a warm, dry cupboard rather than a chilly pantry or fridge.
• Use glass jars rather than plastic, as glass helps maintain a stable temperature.
• Choose honeys with higher fructose content if you prefer runny honey.
• Stir honey regularly, as movement can disrupt crystal formation.
• Avoid introducing moisture, as excess water can alter honey’s composition and potentially lead to fermentation.

How to Return Crystallised Honey to Liquid Form

If your honey has crystallised and you’d prefer it runny again, here’s how to gently restore it:

1. Place the jar in a bowl of warm water (not boiling) and stir occasionally.
2. If using a microwave, heat in short bursts (10-15 seconds) and stir to distribute the warmth evenly.
3. Avoid overheating, as excessive heat can destroy honey’s beneficial enzymes and delicate flavour.

For a more controlled method, some beekeepers recommend placing the jar in an airing cupboard overnight to gently warm it.

Be aware that repeated heating and cooling cycles can speed up crystallisation, so it’s best to only warm up what you plan to use in the near future.

Is Crystallised Honey Better?

Some honey lovers swear by crystallised honey for spreading on toast or stirring into porridge. It’s thick, creamy, and just as delicious as its runny counterpart. In fact, some artisan honey producers encourage controlled crystallisation to create ‘set honey,’ which has a smooth, buttery texture.

Crystallised honey also has an advantage in terms of ease of use – it doesn’t drip as much as liquid honey, making it ideal for children’s sandwiches or as a natural sweetener in baking.

The Role of Beekeeping in Honey Crystallisation

Beekeepers play a role in how honey crystallises. Some commercial honeys are processed to delay crystallisation by ultra-filtering out fine particles and heating the honey to dissolve existing crystals. However, these processes can also strip away some of the natural enzymes and subtle floral notes that make raw honey special.

Raw, unpasteurised honey retains its natural properties, including beneficial enzymes, antioxidants, and a richer depth of flavour. This is why many people prefer buying honey directly from local beekeepers like us at The Elmer Honey Co. rather than supermarket brands that have been heavily processed.

In the UK, many beekeepers embrace the natural crystallisation process to produce high-quality, set honey. One of Elmer Honey Co.’s most popular honey was our oil seed rape (OSR) honey. OSR sets rapidly; when I say quickly, we have 24 hours to get it out of the hives and in jars before it sets. This rapid setting leads to a creamy, spreadable honey that is a staple in many households.

The Takeaway

Crystallisation is a natural and unavoidable process that varies depending on the type of honey and how it’s stored. It doesn’t mean your honey has gone bad – quite the opposite! Whether you enjoy it smooth and runny or thick and spreadable, honey remains one of nature’s finest treats, packed with flavour and goodness. So next time you see those crystals forming, embrace them as a sign of real, unprocessed honey at work!

Understanding why honey crystallises can help you appreciate its natural properties and make informed choices about storing and enjoying this timeless sweetener. Whether you like your honey drizzled over yoghurt or spread on warm toast, there’s no wrong way to savour its golden goodness.