Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution. The two principal sugars in honey are fructose fruit sugar and glucose grape sugar. The content of fructose and glucose in honey varies from one type of honey to the other. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly.
What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey.
The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized. Bottom line? Crystallization of honey is a gift of nature. Take a large bowl, fill it with warm water and let your honey sit until the crystals melt away. Sounds nice, right?
Check out this video to see it in action. Want to learn more about this natural sweet goodness? Honey Facts:. Read MORE. Need a Refill? Honey also keeps best in glass, rather than plastic, and glass is much better for reheating. The proportions of these two sugars are characteristic of the plants the bees fed on to make their honey.
It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. Alfalfa and clover honeys crystallize quickly; maple, tupelo, and blackberry honeys crystallize slowly.
There really isn't an easy way for someone who isn't a honey foodie to know which honeys crystallize faster or slower, but this is a good excuse to experiment with the flavors and aromas of different plant honeys. Pollen in honey is normal, and acts as a sort of honey provenance. Pollen in honey verifies what plants the bees are feeding on. Bees are fuzzy, so while they are drinking nectar to make honey, they get covered with pollen. That junk gets everywhere. Our Beech Honeydew Honey which doesn't set and will stay runny due to it not coming from a floral source and containing the levels of pollen most raw honeys have.
How to Decrystalize Honey? Try to find a warm location to store the honey, but make sure to avoid direct sunlight as this can reduce the beneficial properties of the honey To return crystallized honey to its clear liquid state, you can place the jar of honey in a warm water bath and gently stir it to make it less solidified.
Conclusion If you are worried about your honey crystallising, don't be. Post navigation Previous Post. Next Text. Enjoyed this content? You can support our business and our mission by liking our Facebook Page , following us on Instagram or subscribing to our newsletter below. Buy Now Learn More.
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