Why Honey Crystallises (and How to Make It Runny Again)
Quick answer
Honey crystallises because it holds more natural sugar than its water can keep dissolved, so glucose slowly forms crystals, faster in cold weather. It is natural and not a sign of spoilage. To make it runny again, put the closed jar in a bowl of warm (not boiling) water and stir gently.
Why does honey crystallise?
Honey is a supersaturated sugar solution: it holds more sugar than its small amount of water can normally keep dissolved. Over time, glucose (one of honey's two main sugars) separates out and forms crystals, while fructose stays liquid. The more glucose a honey has, the faster it crystallises.
Does crystallised honey mean it is fake or spoiled?
No. Crystallisation is a natural change and the honey is still good to eat. In fact, raw honey with its natural pollen often crystallises sooner, because tiny pollen grains give the crystals something to grow on. On the other hand, crystallisation alone does not prove honey is pure either; see how to check if honey is pure.
Why does honey crystallise in winter?
Cool temperatures speed up crystallisation. That is why many people in Lahore, Islamabad and the north notice thick or grainy honey in December and January. Very cold storage, such as the fridge, makes it worse.
How do you make crystallised honey runny again?
- Keep the lid closed so no water gets in.
- Put the jar in a bowl of warm water (comfortably hot to the hand, not boiling).
- Leave it for 10 to 15 minutes, then stir with a clean, dry spoon.
- Repeat until smooth. Do not microwave or boil honey, because strong heat changes its taste and quality.
How should you store honey at home?
- At room temperature, away from direct sun and the stove.
- Not in the fridge: cold speeds up crystallisation.
- With the lid tightly closed after every use.
- Always use a clean, dry spoon: water or crumbs in the jar can make honey ferment.
Which honey crystallises slowly?
Acacia honey is famous for staying liquid for a long time because it is naturally high in fructose. It can still thicken in a cold winter, but much more slowly than most honeys.
Frequently asked questions
Is crystallised honey safe to eat?
Yes. Crystallisation is a natural change in honey and does not mean it has gone bad. You can eat it as it is or warm the closed jar in warm water to make it smooth again.
Should I keep honey in the fridge?
No. Cold speeds up crystallisation. Keep honey at room temperature, away from sun and damp, with the lid closed.
Can I microwave honey to melt crystals?
It is better not to. Strong heat changes the taste of honey. Use a bowl of warm water and stir gently instead.
Sources
This guide is general information about honey as a food. It is written by the Nahal Organics team, a Pakistani raw honey brand.
