Will Real Honey Crystallise? The Truth About Honey Crystals

greyzme
Jun 5
2 min read

Updated: Jun 6

If you’ve ever opened a jar of honey to find it thick, grainy, or solid instead of smooth and golden, don’t worry—you haven’t done anything wrong. In fact, real honey—especially organic, raw honey—does crystallise. And that’s actually a very good sign.

So let’s clear up the buzz about honey crystals and why they’re a mark of pure honey, not a flaw.

Crystals mean quality. If your honey crystallises, it's likely the real deal.

Why Does Honey Crystallise?

Crystallisation is a natural process that occurs when the glucose in honey separates from the water and forms tiny crystals. It happens more quickly in locally produced honey that hasn’t been ultra-filtered or pasteurised. Unlike processed supermarket honey, raw honey retains its natural sugars, pollen, and enzymes—exactly the things that encourage crystallisation.

In short, if your honey crystallises, it's likely the real deal.

Does Crystallisation Mean the Honey Has Gone Bad?

Absolutely not. Honey never spoils. Archaeologists have even found pots of honey in ancient Egyptian tombs that are still edible today! Crystallised honey is just as nutritious and delicious—it simply has a different texture.

In fact, many people prefer it that way. The thicker, grainier texture makes it easier to spread on toast or stir into yoghurt.

Why Doesn’t All Honey Crystallise?

Highly processed honey, often found on supermarket shelves, is heated to high temperatures and ultra-filtered. This removes the particles and pollens that promote crystallisation—and also strips away much of the honey’s natural goodness. So if your honey stays liquid for months or even years, it may not be pure honey at all.

This is why organic, raw honey from a local bee farm (like ours here in Whitchurch, Buckinghamshire) often crystallises faster. It’s packed with all the natural elements honey should have.

How to Soften Crystallised Honey

Craving liquid honey again? Just place your sealed honey jar in a bowl of warm (not boiling) water and let it slowly return to a runnier state. Don’t microwave it, as that can damage the beneficial enzymes in raw honey.

How to Prevent Crystallisation (If You Really Want To)

If you prefer your honey smooth, store it in a warm spot in your kitchen (but away from direct sunlight). Lower temperatures speed up crystallisation, so keeping it cosy will help slow the process.

But honestly, a little crystallisation is just nature’s way of letting you know you’ve got something special.