Why honey crystallises, and how to bring it back

If your honey has turned thick and grainy, nothing has gone wrong. Crystallisation is a natural process, and it is often a sign of real, minimally processed honey.

Why it happens

Honey is a concentrated mix of natural sugars. Over time, some of the glucose forms tiny crystals, especially when the jar is kept somewhere cool. Different flowers give honey different sugar balances, so some honeys set faster than others.

How to bring it back

• Stand the closed jar in a bowl of warm (not boiling) water
• Leave it for 15 to 20 minutes, stirring once the lid is off
• Repeat if needed; avoid the microwave, which can overheat the honey

The bottom line

Crystallised honey is still good honey. Warm it gently, or enjoy it as it is, spread thickly on toast.