What Does It Mean for Honey to Crystallize & Why Does It Happen?

If you've ever opened a jar of honey and found that it has turned thick, grainy, or even solid, you might have wondered: Has my honey gone bad? Can I still use it? The short answer—absolutely! Crystallization is a natural and completely normal process that occurs in raw honey over time. In fact, it’s a sign of pure, high-quality honey that hasn’t been processed.

In this post, we’ll explain:
✔ What honey is and how it’s made
✔ Why honey crystallizes and the science behind it
✔ How to restore crystallized honey to its liquid state
✔ Why commercial honey doesn’t crystallize as quickly (and what’s missing from it!)

By the end, you'll have a deeper appreciation for raw honey and why crystallization is not a flaw—but a feature! 🍯✨

What Is Honey & How Is It Made?

Before we dive into crystallization, let’s start with the basics—what exactly is honey?

Honey is a natural sweetener produced by honeybees from the nectar of flowers. The process of making honey is a fascinating journey that starts with pollination and ends with the thick, golden liquid we love.

Step 1: Pollination & Nectar Collection

Honeybees visit flowers to collect nectar, a sugary liquid that plants produce to attract pollinators. As bees move from flower to flower, they also pick up pollen, which plays a crucial role in fertilizing plants and ensuring biodiversity.

Step 2: Transforming Nectar into Honey

Once a bee collects nectar, it stores it in its honey stomach (separate from its digestive stomach). Inside the bee, enzymes begin breaking down the nectar’s natural sugars, transforming complex sugars into simpler forms like glucose and fructose.

Step 3: Storing & Ripening in the Hive

Back at the hive, the foraging bee passes the nectar to worker bees, who continue processing it by repeatedly ingesting and regurgitating the liquid. This process reduces moisture content and enhances honey’s natural preservation properties.

To complete the process, bees store the honey in hexagonal wax cells and fan it with their wings to evaporate excess water. When the honey reaches the right consistency (about 17-18% water content), the bees seal the cells with beeswax, preserving the honey for long-term storage.

Why Does Honey Crystallize? The Science Behind It

Crystallization is a natural process caused by the glucose content in honey.

Here’s what happens:

1. Glucose separates from the liquid honey – Honey contains two primary sugars: fructose and glucose. While fructose remains liquid, glucose has a tendency to form crystals over time.
2. Tiny crystals form and spread – Once a few crystals form, they act as “seeds,” encouraging more glucose to crystalize.
3. The honey thickens or solidifies – Depending on the type of honey, this can result in a creamy, spreadable texture or a firmer consistency.

Does All Honey Crystallize?

Yes! All raw honey will crystallize eventually, but some types crystallize faster than others. The fructose-to-glucose ratio determines the speed:

• High glucose honeys (e.g., clover, wildflower) crystallize faster.
• High fructose honeys (e.g., acacia, tupelo) crystallize slower.

Honey also crystallizes faster at cooler temperatures—keeping it in a warm place (above 70°F) slows down the process. Most raw honeys begin crystallizing within 30-60 days after being jarred.

Common Questions About Crystallized Honey

Does Crystallization Mean My Honey Has Gone Bad?

No! Crystallization is a natural process and does not mean the honey is spoiled. In fact, raw honey has an indefinite shelf life when stored properly. The oldest honey ever found (in an ancient Egyptian tomb) was over 3,000 years old—and still perfectly edible!

What Can I Do with Crystallized Honey?

You can:
Spread it on toast – Many people love the thick, creamy texture of crystallized honey!
Use it in tea, coffee, or baking – It dissolves just as easily as liquid honey.
Melt it back to liquid form (see how below).

How Do You Decrystallize Honey?

To return your honey to a liquid state:
1. Place the jar in warm water (not boiling!) – Keep the temperature below 110°F to preserve its nutrients.
2. Gently stir as it melts – This helps redistribute the crystals.
3. Avoid using the microwave! – High heat can destroy honey’s enzymes and health benefits.

Pro Tip: If you use honey frequently, storing it in a warmer place (like a pantry near the stove) helps slow crystallization!

Watch our video below to see how to decrystallize your honey!

Why Doesn’t Commercial Honey Crystallize as Quickly?

Many store-bought honeys remain liquid for years—so what’s the difference?

• High heat processing – Commercial honey is often heated above 160°F, which destroys natural enzymes and slows crystallization.
• Ultra-filtration – Most mass-produced honeys are heavily filtered to remove pollen and beneficial compounds, making them more shelf-stable but less nutritious.
• Corn syrup & additives – Some brands mix honey with corn syrup or other sweeteners, which prevents crystallization but dilutes honey’s natural purity.
• If your honey never crystallizes, it may have been overprocessed or adulterated. This is why choosing raw, unfiltered honey is the best option for both taste and health benefits.

Final Thoughts: Embrace the Crystals!

✔ Crystallization is a natural sign of raw, high-quality honey—not spoilage!
✔ The process happens when glucose separates from the liquid honey and forms crystals over time.
✔ Crystallized honey is still perfectly safe (and some people even prefer it for spreading!).
✔ You can easily restore crystallized honey by warming it gently in water—no microwave needed!
✔ Commercial honey resists crystallization due to high heat and ultra-filtration, which removes many of its health benefits.

If your honey has crystallized, celebrate it! It means you have pure, raw honey—just as the bees made it. 🍯🐝

👉 Looking for pure, raw honey? Check out our varieties here!