Honey Crystallization

As you purchase our honey and thank you so much for choosing our honey for your family, you will notice that our honey is crystallizing, meaning, it is difficult to see through and it is not liquid, but thick and almost solid.  The honey has not gone bad, it is crystallizing which all raw (unheated honey) will do at some point, the timing depends on the type of nectar the bees used.  You do not need to keep the honey in the refrigerator, which will actually speed up the crystallization process.  Since it has been getting colder, our honey was in a non-heated room, so it crystallized faster than it would have if kept at room temperature (we may need to change our storage of honey in the future to slow the crystallization down).

We like to use our honey as a spread and spread it on toast and biscuits and things like that.  Anytime honey is called for in a recipe, I just use a dry measuring cup and treat the honey like I would peanut butter and scoop it into the cup.

You can also heat the honey a bit, if you like more liquid honey.  Please don’t put it in the microwave, that can cause hot spots and can really burn you if it gets on your skin.  You can gently heat it up under warm running water or in a gentle warming pan on the stove.

Our honey was never heated during our part of the processing (the bees themselves heat it with their wings to make it the proper moisture level when they are making it, before capping it off…which I think is so cool);  it went straight from the comb into the extractor through a strainer, into a 5 gallon bucket and into the jars.  We believe the raw qualities are worth the crystallization, so we don’t like to heat ours, but just use it like a spread.

We want you to love your pure, raw honey.  It is so filling and much stronger in flavor than any other honey we had bought at the store before we had harvested our own.  It did take some getting used to and we wanted to share what we have learned with you.  We hope that this blog posts helps you in using your honey when it crystallizes and you can continue to enjoy it.

This pdf is a great resource in learning about honey crystallization, what it’s made up of, when it crystallizes and  the different nectar sources that crystallize at different rates.


Here is a blog post from a beekeeper in Las Cruces, New Mexico (where Pat proposed to me :), so I am partial to that area of the country) talking about raw honey and crystallization:


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