How to decrystallize raw honey

If you have been eating our raw honey for long, you’ve probably experienced honey that has “turned to sugar”. Some people prefer their honey this way, but it doesn’t have to stay like this. Here are a few tips on how to decrystallize honey without destroying it’s wonderful benefits.

Crystallization of honey is a good thing. It means that it has not been heated to the point of destroying it’s natural properties. Our raw honey is alive with enzymes, antioxidants, pollen and other healthful goodies. For those who prefer their honey liquid, carefully applied heat can melt the crystals without harming the honey.

The most important aspect of the decrystallization process is SLOW, controlled heat. Temperatures over 140°F ruin the natural properties of honey, so you want to stay well below this.

The easiest way to do this with glass jars is to create a “hot-tub” for your honey. Start by heating some water in a pot. You want enough water to cover most of the way up the sides of the jar, but not touching the lid. Heat your water to 110-120°F.

Place the jar with lid on into the water bath. The goal is to maintain the temperature of the water at a consistent 110-120°F. Occasionally take your jar of honey out carefully and swirl it around to even out the temperature of the honey. How long it will take to decrystallize the honey depends very much on how much honey is in your jar, and how solidly it was crystallized in the first place. Plan on at least an hour or two, possible more.

Remember, this is a SLOW process. It will take some time, but preserving all those beneficial properties of your raw honey is worth it! Once your honey is an even color throughout with no crystals visible, you are done.

Most of us consume raw honey for its nutritional benefits, including us here at Ten Hens Farm. So, embrace crystallized honey as a measure that your honey has all of it’s wonderful beneficial properties intact. Decrystallizing honey is an easy process, and the reward is delightfully sweet!