Why the Hell Did My HoneyGo Solid?
Relax. Don't bin it. That crystallized jar is proof you bought proper honey instead of that heated, filtered supermarket rubbish.
Right, Let's Sort This Out
Crystallized honey isn't off. It hasn't expired. Nobody's poisoned it. It's just doing what real honey does. No dramas.
Every jar of proper raw honey will eventually crystallize. Some in weeks, some in months, but it'll happen. If your honey has been sitting in the cupboard for two years and still looks like golden squeeze-bottle syrup, you might want to ask yourself what the hell is actually in that jar.
The Science Bit (Quick, I Promise)
Honey is basically a supersaturated sugar solution - mostly glucose and fructose. Over time, the glucose separates from the water and forms crystals. That's it. No magic, no mystery, just chemistry doing its thing.
How fast it happens depends on a few things:
- Glucose-to-fructose ratio: More glucose = faster crystals. Our Desert Bloodwood honey has a different ratio than River Red Gum, so they crystallize at different rates.
- Temperature: Cool storage (around 10-15°C) speeds it up. The fridge is crystal city.
- Pollen content: Raw honey contains pollen particles that act as seed crystals. More pollen = faster crystallization. Filtered commercial honey removes most of this.
Here's the thing that gets me:
Commercial honey producers cook their honey to 70°C+ and ultra-filter it specifically to stop crystallization. Makes it look pretty on the shelf, I suppose. Also destroys the enzymes, strips out the pollen, and turns it into expensive sugar water. But hey, at least Coles shoppers get their runny squeeze bottle. Good on 'em.
Want It Runny Again? No Worries
If you want it liquid again, here's how to do it without stuffing it up:
- Fill a pot or bowl with warm water. Not boiling - around 40°C is ideal. If you can't comfortably hold your hand in it, it's too hot.
- Sit the jar in the water (lid off or loosened). Let it hang out for 15-30 minutes.
- Stir occasionally. Helps break up the crystals and distribute the heat evenly.
- Repeat if needed. Stubborn crystals might need a second round.
Don't Be a Drongo
- Don't microwave it. Creates hot spots that destroy enzymes unevenly. Plus you might melt the jar. Seen it happen.
- Don't use boiling water. Anything over 60°C starts killing off the good stuff that makes raw honey worth buying.
- Don't overthink it. Crystallized honey spreads better on toast anyway. Some reckon it tastes better too.
Or Just Eat It Like That
Plenty of people prefer crystallized honey. It's spreadable without dripping everywhere and making a mess. Dissolves in your cuppa just the same. Reckon it tastes better too - more intense, less sickly sweet.
In parts of Europe, creamed honey (which is just controlled crystallization) is more popular than liquid. They're onto something.
Bottom Line
If your honey crystallizes, good on ya - you bought actual honey. Warm it up if you want it runny, or spread it straight from the jar. Either way, it's still good, still nutritious, still the same honey you paid for.
The only honey that never crystallizes is the processed muck that's been heated, filtered, and flogged until there's nothing left worth crystallizing. We don't make that rubbish.
Want the real gear instead of squeeze-bottle swill?
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