Why Does Honey Crystallize? Here’s How to Fix It and Keep It Smooth for Longer!

 

- By Sentel

We’ve all been there. You’re craving a sweet drizzle of honey on your toast or in your tea, only to open the jar and find a solid, crystallized mass. What gives? The good news is that crystallized honey isn’t a deal-breaker—it’s completely natural and can easily be fixed!

Before diving into solutions, let’s start by understanding why honey crystallizes and what you can do to prevent it. Stick around—there are some sweet tips ahead!

What Causes Honey to Crystallize? The Sweet Science

Honey crystallization might seem like a mystery, but it’s all about the balance of sugar and water. Honey naturally contains more sugar than the water can hold, which means that over time, the sugar will start to separate from the water, forming crystals. In other words, your honey is simply trying to return to its natural state!

Some honeys crystallize faster than others. This can depend on the type of honey and its sugar-to-water ratio. Raw honey, for instance, often contains trace amounts of pollen or beeswax, which act as little magnets for sugar crystals. According to Nick Hoefly, a master beekeeper from Astor Apiaries in New York City, "Crystallization is a sign of pure, unadulterated honey."

What About Processed Honey?

Processed honey, which has been filtered to remove particles like pollen and wax, is less likely to crystallize as quickly. However, the trade-off is that you may miss out on some of the raw, natural goodness that comes with unprocessed honey.