Honey Crystallisation – A Natural Process

Honey is a natural sweetener that has been used for centuries. One thing that can happen to honey over time is crystallisation. While honey crystallisation makes the honey harder and less spreadable, it is still edible.

The process happens when the glucose separates from the water, changing its texture and colour. This can happen naturally over time or can be accelerated by certain environmental factors such as temperature changes or exposure to air. This process does not affect the quality of the honey in anyway and the honey doesn’t go bad.

Did Your Honey Crystallise?

If your honey has crystallised, don’t worry—it’s still safe to eat!  And still as yummy and good for you.

To return your honey back to its original liquid form, you can heat it up gently in a double boiler or put it in a jar and place it in warm water until it returns to its original state. 

Crystallised honey is still just as delicious and nutritious as regular liquid honey—so don’t throw away your crystallised jar just yet! In fact, crystallised honey has a unique texture that many people enjoy, and it is also often used to make creamed honey.

Honey Crystallisation Rate

Did you know that the floral variety of honey affects its crystallisation rate quite dramatically? 

Some honeys like Yapunyah honey crystallises so quickly that beekeepers struggle to extract their frames in time. Other honeys such as eucalyptus honeys are known to crystallise at a much slower rate.