Honey contains two main types of natural sugars, fructose and glucose. While fructose tends to remain dissolved, glucose has a much lower solubility and so can crystalize much more easily. Tiny crystals form in the honey when the glucose separates from the water.
How do you prevent honey from crystallizing?
Store honey in a cool (50°-70°F) and dry location. Storage temperatures above 70°F will compromise the quality and nutrients of the honey over time. Cooler temperatures, i.e., cold storage or refrigeration, will quickly crystallize honey and should be avoided.
How do you fix crystallized honey?
First The Fix, Just Add Some Heat!
- Place jar in a pot of warm water, set heat to medium-low and stir until crystals dissolve. ...
- Quick Fix: You could also heat in the microwave for 30 seconds, stir well, allow to cool for 20 seconds then heat again for 30 seconds (if there are still granules needing to be dissolved).
