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How To Store Honey

Proper storage of honey is key to maintaining its flavour, texture, and quality. Unlike many food items, honey doesn’t spoil in the traditional sense (honey found in the Egyptian Pharoahs’ tombs was still perfectly edible!), but improper storage can lead to crystallisation, loss of aroma, or contamination which will spoil it. Whether you’re an occasional drizzler or a dedicated honey-monster, here’s how to store honey properly.

  1. Keep It in a Cool, Dry Place
    Honey thrives in stable conditions. Store your jar in an ambient (preferably above 10ºC), dry place away from direct sunlight. A kitchen cupboard or pantry is ideal. Exposure to heat can alter the taste and aroma, while excessive moisture can introduce unwanted fermentation.
  2. Avoid the Fridge
    A common mistake is refrigerating honey. Cold temperatures accelerate crystallisation, turning your smooth, runny honey into a gritty, solid texture. While crystallised honey is still perfectly edible, it may not be ideal for spreading or drizzling. If crystallisation occurs, you can gently warm the jar in a bowl of warm water to restore its original consistency.
  3. Use Airtight Containers
    Honey is naturally hygroscopic, meaning it absorbs moisture from the air. This is the key to it remaining antibacterial – when it has a low water content (less than 20% water) bacteria cannot live within it, but if you raise the water content then its antibacterial properties are list and bacteria start to thrive on the natural sugars within. To prevent contamination and fermentation, always keep your honey in a tightly sealed jar. Glass containers are preferable over plastic as they do not absorb odours or chemicals, ensuring the honey remains pure.
  4. Keep It Away from Strong Odours
    Honey can easily absorb strong scents from its surroundings. Avoid storing it near spices, onions, or other pungent foods. This will help preserve its delicate floral and fruity notes.
  5. Use a Clean Spoon Every Time
    Dipping a used spoon into a jar of honey can introduce bacteria or food particles, potentially leading to spoilage. Always use a clean, dry spoon or honey drizzler to maintain the honey’s purity.
  6. What to Do if Your Honey Crystallises
    If your honey becomes crystallised, don’t throw it away! Place the jar in warm water (not boiling) and stir gently until the crystals dissolve. Never microwave honey, as high heat can degrade its natural enzymes and alter its flavour.

A Food That Doesn’t Go Off?

Honey is a timeless and natural sweetener that, when stored correctly, can last indefinitely. By keeping it in an ambient, dry place, using an airtight container, and avoiding unnecessary exposure to moisture and odours, you can enjoy its rich taste and health benefits for years to come, if you can stop yourself from eating it all!

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Spoon Bending for Beginners

Uri Geller reached the height of television fame in the mid 70’s and 80’s by being able to bend hundreds of spoons with his mystical ‘psychic’ powers. Any beekeeper will tell you that they’ve been able to do exactly the same thing many times over – simply by trying to get some honey out of a jar for their toast in the morning!

Have you ever reached for the honey only to find it has turned thick, grainy, or even as solid as concrete? If so, don’t worry—your honey hasn’t gone bad! Crystallisation is a completely natural process and, is in fact, a sign of high-quality, pure honey.

Why Does Honey Crystallise?

Honey is a supersaturated solution of natural sugars, primarily glucose and fructose. Over time, the glucose molecules naturally separate from the liquid and form tiny crystals. Several factors influence how quickly honey crystallises:

  • The Type of Honey – Honey with a higher glucose-to-fructose ratio crystallises more quickly. For example, oilseed rape (rapeseed) honey (which is a spring crop) tends to crystallise rapidly, while honey from the summer bramble (blackberry) flowers remains runny for much longer.
  • Temperature – Cold temperatures accelerate crystallisation. If honey is stored below 10°C, the process speeds up. This is why you get much quicker crystallisation of honey in winter than in summer, when the ambient temperature is more regularly above 10ºC. This is also why you should never store your honey in the fridge if you want to keep it runny!
  • Pollen and Other Natural Particles – Raw, unfiltered honey contains tiny particles of pollen, beeswax, and propolis, which act as nuclei for crystallisation. The more unfiltered the honey, the more likely it is to crystallise.

Crystallisation: A Sign of Pure Honey

Contrary to popular belief, crystallisation is not a flaw—it’s a hallmark of raw, unprocessed honey. Many commercial honey producers ultra-filter and heat-treat honey to delay crystallisation, but this process strips honey of its beneficial enzymes and nutrients. If your honey crystallises, it means it hasn’t been overly processed and still contains all the goodness nature intended.

How to Restore Crystallised Honey

While crystallised honey is still perfectly edible (and some people prefer its texture), you can easily return it to a liquid state by following these simple steps:

  1. Gently Warm the Honey – Place the jar in a bowl of warm water (not boiling) and stir occasionally until the crystals dissolve.
  2. Use a Low-Heat Water Bath – For larger jars, heat water in a saucepan to about 40°C, then remove from heat and place the honey jar in the warm water. Let it sit until the honey turns runny again. Stirring occasionally can help distribute the heat throughout to speed this process up. Try not to heat to more than 40ºC as this will damage the enzymes in the honey.
  3. Avoid hotspots – High heat can destroy honey’s delicate enzymes and natural health benefits, so it’s best to use slow, gentle warming methods. Avoid using microwaves or putting jars on top of radiators, for example.

Soft-Set Honey: A Smooth Alternative

If you prefer a consistently spreadable texture, soft-set (or ‘creamed’) honey is a great option. This type of honey is carefully controlled during crystallisation to create fine, smooth crystals, resulting in a thick but easily spreadable consistency. Unlike fully crystallised honey, which can become grainy or firm, soft-set honey remains smooth and creamy, making it perfect for spreading on toast or stirring into tea. It’s an excellent choice for those who enjoy the benefits of raw honey but prefer a softer texture that doesn’t make such a sticky mess everywhere! It spreads easily on toast, works beautifully in baking, and adds texture to yoghurts and porridge. We regularly get customers who choose soft-set honey over runny every time as they prefer the texture and controllability of it.

SOS – Save Our Spoons!

Crystallisation is a natural characteristic of real honey, proving its authenticity and purity. Instead of seeing it as a drawback, embrace it as a sign of high-quality honey that’s free from additives and unnecessary processing. You tend not to find crystallised honey on supermarket shelves. Ask yourself why that might be? 🤔

Now that you’re armed with the ability to transform it back to runny, in future you can leave the spoon-bending to Mr. Geller!