Why does real honey crystallise?
Your honey has turned solid — good news. Here is the science, and how to make it runny again without ruining it.
Honey is roughly 80% sugars dissolved in about 17% water — more sugar than water can normally hold. Over time, glucose falls out of solution and forms crystals. It's a natural, reversible process.
Which honeys crystallise fastest?
- Mustard and multifloral — high glucose, crystallise in weeks.
- Acacia and jamun — high fructose, can stay runny for months.
How to re-liquefy honey safely
- Keep the lid on and stand the jar in a bowl of warm water — around 40°C, comfortably hot to the touch.
- Stir every 10 minutes until the crystals dissolve.
- Never microwave or boil it — high heat destroys enzymes and aroma.
Or don't bother: crystallised honey is delicious spread on toast. That is exactly how our Creamed Mustard Honey is made.
