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:
- Gently Warm the Honey – Place the jar in a bowl of warm water (not boiling) and stir occasionally until the crystals dissolve.
- 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.
- 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!