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15% off your next Honey Order!

Thank you for your purchase!  By buying local honey you are supporting local beekeepers and local bees. This bolsters the local economy and local environment. We appreciate your support!  we value your return business. Please use the coupon code SUPPORTLOCALBEES for 15% off your next honey order.


Crystallized Honey:

Honey naturally crystallizes. Honey is made of two ingredients: sugar and water. The sugar is dissolved in the water, but there's more sugar than the water can hold. Put another way, there's not enough water to keep the sugar dissolved forever. The two ingredients will eventually separate, resulting in the formation of crystals.   Different varieties of honey will crystallize at different rates.

Raw Honey versus Processed Honey:
Raw honey crystallizes faster because it contains trace amounts of pollen or beeswax, which have been filtered out from processed honey. Pollen and beeswax particles encourage crystallization as they provide physical sites for crystals to form.  Crystallization doesn’t mean that the honey is of poor quality. In fact, it is just the opposite. Crystallized honey is a sign that you’re enjoying natural and 100 percent pure honey. It is expected for honey, especially raw and less processed varieties, to crystallize.
Is it Safe:
Is crystallized honey safe to consume? Absolutely. You can eat the honey in a crystallized form: just scoop it out of the jar and spread it on your toast or drop it in your tea. Alternatively you can uncrystallized the honey prior to consumption.  
How to Uncrystallized Honey:
If your honey crystallizes, using a gentle heating option. You do not want to overheat the honey as this can denature the pollen and other beneficial substances within the honey.  The simplest method calls for warm water and a bowl. Simply add your jar of honey to the bowl, then fill the bowl with warm water from the tap until it reaches about half the height of the jar. Carefully open the jar and stir the honey with a spoon until it reaches your desired consistency. This can take about 45 minutes, depending on the degree of crystallization. The key is to take your time and stir slowly to avoid accidentally getting water in the jar. This method will produce the smoothest and most consistent texture.

A quicker method is to place the honey jar, with the cap open, into a pot of near-boiling water that has been removed from the heat.  Be careful not to boil or scorch the honey.

The best way to keep honey from crystallizing is to store it at room temperature. The most ideal place is in a dark cupboard away from direct sunlight.  Avoid stashing it in the refrigerator, as cooler temperatures will make honey crystallize faster. Finally, make peace with the fact that nearly all honey will eventually crystallize, as it's a natural side effect of its chemical makeup.