If you’re in the habit of adding a spoonful of honey to your morning tea or your favorite dessert recipe, you’ve probably already had a jar of honey hardened at some point. Over time, all honey eventually takes on a thick, solid form due to crystallization. But is crystallized honey safe to eat? Here, we’ll explore everything you need to know about honey crystallization, including why honey crystallization occurs, how to prevent honey crystallization, and how to soften honey crystallization.
What Causes Honey to Harden?
Honey is mainly made up of water and two different types of sugar: glucose and fructose. Over time, the sugar naturally separates from the water and solid crystals begin to form. According to the National Honey Council, crystallization (also known as granulation) is a completely natural process that occurs on all varieties of honey without affecting its flavor or quality.
While all honey eventually crystallizes, the rate of crystallization depends on the amount of glucose and fructose it contains. “Honey is mostly glucose and fructose, and the ratio of these sugars can vary depending on the type of honey,” says Alexa Sims, a marketing associate at Savannah Bee. “In general, the higher the glucose, the faster it crystallizes. ”
Some other factors may also contribute to crystallization. Honey tends to crystallize faster when stored at lower temperatures, and the presence of pollen, propolis, or other particles in honey can act as a nucleus for crystal formation, speeding up the crystallization process, Sims said.
Is Crystallized Honey Safe to Eat?
Good news: Your honey hasn’t gone bad – crystallized honey is completely safe to eat and won’t compromise on taste or quality. Many consumers actually prefer the texture and spreadability of crystalline honey, Sims says. Just put a scoop into a cup of tea or spread it on toast.
Honey is known to have a long shelf life, so crystallization does not mean that it is past its best. The National Honey Council says honey stored in airtight containers can remain stable for decades or even centuries, but if in doubt, throw it away and buy a new jar.
How to Slow down Crystallization?
All honey will eventually crystallize, although this process can take days or years, depending on the sugar content of the honey. According to the National Honey Council, different types of honey crystallize at different rates, for example, some varieties of honey, such as acacia honey, Tupelo honey, and sage honey, crystallize much slower due to the higher fructose content. Filtration also delays crystallization and keeps the honey in a liquid state longer than unfiltered honey because the process removes the fine particles that promote crystallization. As a result, many producers believe that crystallization is actually a good thing because it indicates that the honey is pure.
That said, Sims recommends some tips for slowing down crystallization:
- Store at room temperature. Keep the honey at a temperature between 50°F and 70°F. Avoid storing in the refrigerator.
- Avoid moisture. Make sure that no water or moisture gets into the honey, as it can lead to crystallization and fermentation over time.
- Use an airtight container. Store the honey in an airtight container to prevent air from entering and causing moisture absorption.
How to Soften Honey?
If you prefer honey in liquid form, it’s easy to restore crystallized honey to its original form. The National Honey Council recommends stirring a jar of honey in a bowl of warm water until the crystals dissolve, or opening the container containing the honey and placing the lid in the near-boiling water that has been removed from the fire. Whichever method you use, be careful not to boil or burn the honey and avoid repeated heating, as this will affect the quality of the honey over time.
