Does Real Honey Crystallize?

Yes, real honey crystallizes. It is a natural process that happens when the glucose in the honey turns into crystals. The change in temperature or humidity can cause the honey to crystallize.

You can still use crystallized honey, just place the jar in warm water to liquefy it again.

Real honey crystallizes, but that doesn’t mean it’s gone bad. In fact, crystallized honey is perfectly safe to eat and can actually be a sign of its high quality. When honey is exposed to cool temperatures, the glucose in the syrup can form into crystals.

This process is completely natural and reversible. Simply place your jar of honey in a pot of warm water and stir until the crystals dissolve. Once dissolved, your honey will be good as new!

Does pure honey Crystallise?

Q: Does Real Honey Crystallize

A: Yes, real honey crystallizes. Crystallization is a natural process that happens to pure honey. It does not mean the honey has gone bad.

The rate at which honey crystallizes depends on the ratio of glucose to fructose. Honey with a higher ratio of glucose will crystallize faster than honey with a higher ratio of fructose. You can liquefy crystallized honey by heating it in a pan of hot water or in a microwave oven.

The Process is Natural And Happens When the Glucose in the Honey Forms Crystals

If you’ve ever taken a peek at the back of a honey jar, you may have noticed some strange white spots. These spots are called “sugar crystals,” and they’re actually just bits of crystallized sugar.

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The process is natural and happens when the glucose in the honey forms crystals.

Glucose is a type of simple sugar, and it’s one of the main ingredients in honey. When glucose crystalizes, it becomes solid at room temperature. So why do sugar crystals form in honey?

It has to do with the ratio of water to sugar in the honey. If there’s too much water, the sugar won’t be able to form crystals. But if there’s not enough water, the sugar will start to crystalize on its own.

The ideal ratio is about 17% water to 83% sugar. Sugar crystals aren’t harmful, but they can make honey difficult to pour or spread. If your honey has started to crystalize, you can place the jar in a pot of warm water until the crystals melt again.

Or you can simply scoop them out with a spoon!


Real honey crystallizes over time – it’s a natural process that doesn’t mean the honey has gone bad. You can still use crystallized honey, you just need to warm it up to liquify it again.

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