Why does honey crystallise?

‘Why does honey crystallise?’ you ask

It’s a common misconception that crystallised honey has ‘gone off’ – but that’s actually far from the truth!

So lets start from the beginning…

We all know honey comes from the nectar produced by flowers, and collected by honeybees. Back in the hive, honeybees add special enzymes to the nectar which convert the natural sugar - sucrose, to fructose and glucose. They reduce the moisture content of the nectar by fanning it with their wings, which transforms it into honey. In the hive, beeswax is used to cap over (seal) the honey so that it does not absorb moisture and ferment – honey is a hygroscopic substance, meaning it attracts water.

The result? A shelf-stable, nutrient-rich superfood packed with enzymes, antioxidants, and natural sugars that the bees can keep in their hive for times when there are no fresh food sources available to them.

Now onto crystallisation…

The exact balance of the different sugars in the honey depends on the flowers the bees visited – so the floral sources somewhat determine how quickly the honey will crystallise. Generally, the more glucose present, the faster the honey will form crystals.

There’s actually more sugar than water in honey so over time, the glucose naturally binds together into crystals. This process is perfectly normal – and even encouraged by the tiny pollen particles left in raw honey, which act as ‘seeds’ for the crystals to grow on. Temperature also plays a role in crystallisation, and it’s suggested that around 14 degrees Celsius is when honey crystallises fastest. Crystallisation of honey still occurs in a beehive.

So what does this mean for your jar of Raw Honey?

Crystallisation is a good thing! It’s a natural process that proves you’re getting the real deal – not a highly processed syrup disguised as honey!

You can use crystallised Raw Honey exactly the same way as you would runny or creamed honey – in hot drinks, baking, or cooking. It melts quickly and brings the same delicious sweetness! If you prefer it soft and scoopable, simply warm the jar gently in a bowl of warm water to soften and melt the crystals.

Prefer honey that’s always smooth and spreadable?

Our creamed honey is the perfect option for you - ideal for spreading on your toast, crumpets or to spoon straight from the jar! Learn about the process of creaming honey here.