Honey crystallises over time due to the natural sugars it contains. Glucose and fructose in honey will eventually bind together to form crystals which will make your honey harder.
Honey will crystallise at different rates depending on the blend. Those with a higher glucose content, such as wildflower honey, will crystallise more quickly.
Honey with a higher fructose content like acacia honey will take longer to crystallise.
Honey will also crystallise at a different rate depending on the harvest.
Storing honey correctly can ensure it crystallises more slowly. In fact, Mhairi Gibb, a taste expert at Rowse Honey has shared her honey storage hacks to stop your favourite sweet treat from crystallising.
Mhairi said: “Clear honey is a pure and natural product, which means crystallisation naturally occurs during its shelf life.
“Most people prefer liquid honey’s smooth, crystal-free texture, so here are a few of my hacks to keep it fresher for longer.”
1. Storage
Honey needs to be kept in an ambient, dry place to slow the process of crystallisation. It’s also best to make sure the bottle or jar is tightly sealed.
2. Temperature
If you open the cupboard to find a crystallised jar of honey, don’t worry, you can warm it up to get it back to its original consistency.
The honey can be gently warmed up by placing it in warm water. While it may be tempting to apply direct heat, this may impact the taste of the honey.
Placing it in the microwave, for example, can affect its natural taste, so don’t be tempted.
3. Avoid water
Moisture such as water can speed up crystallisation so it’s important to make sure clean and dry utensils are used when dipping into the honey jar.
4. Stir it
If your honey is beginning to crystallise, gently stir it to break up the crystals.
While this won’t prevent crystallisation entirely, it will slightly slow down the process.
Crystallised honey is still flavourful and safe to eat and can be used to spread on toast and crumpets.
