Why Does Honey Crystallise?

Crystallisation is a natural process in honey. Here is why it happens and what you can do about it.

Honey is a concentrated solution of natural sugars, mainly glucose and fructose. Over time, glucose can separate out and form crystals. This is called crystallisation.

What affects crystallisation? - The ratio of glucose to fructose, which depends on the flowers bees visited - Storage temperature — cooler temperatures often speed it up - Tiny natural particles such as pollen, which can act as starting points for crystals

Is crystallised honey still good? Crystallisation is a natural physical change. It does not mean the honey has spoiled.

A note on authenticity Crystallisation alone does not prove whether honey is authentic, and the absence of crystallisation does not prove the opposite. Laboratory testing is a more reliable way to understand honey quality.

Why Does Honey Crystallise?

What affects crystallisation? - The ratio of glucose to fructose, which depends on the flowers bees visited - Storage temperature — cooler temperatures often speed it up - Tiny natural particles such as pollen, which can act as starting points for crystals

Is crystallised honey still good? Crystallisation is a natural physical change. It does not mean the honey has spoiled.

A note on authenticity Crystallisation alone does not prove whether honey is authentic, and the absence of crystallisation does not prove the opposite. Laboratory testing is a more reliable way to understand honey quality.

How to re-liquefy Place the closed glass jar in a bowl of warm (not boiling) water and stir gently once the honey softens. Avoid direct high heat.

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