Why does honey crystallize?

Almost all unheated, unfiltered honey crystallizes; some just crystallize sooner than others.  I say that a lot at farmer’s markets, after all some of our honey is crystallized some of it is runny honey.

Crystallized honey is preferred over runny honey by my family and many other people. You can cook with crystallized honey (my husband, the woodworker at Brookfield Farm, bakes with crystallized honey all the time).  It works in tea; in stir-fry; and as an easily

Jars of crystallized honey and runny honey - same type of honey

Same honey: one crystallized, one runny

spread glaze on fish, meat and fowl. It doesn’t drip off the bread or off your spoon (or fork).  And, to others, and me crystallized honey simply tastes better.

What follows is what I’ve learned about crystallization in unheated, unfiltered honey, which is what we sell.  I’m always happy to learn more.

There are a few honeys that are incredibly slow to crystallize (never say “never”).  Acacia, sage, tupelo, and black locust (aka false acacia) honeys are some of them.  But the majority of honeys will start working their way to crystallization as soon as they leave the nice warm confines of a 95F hive.

Crystallization is the natural state of most honeys after it leaves the hives.  It can even

Crystallized and runny Alfalfa Honey

Same honey: runny and crystallized

crystallize inside a hive if the bee cluster is not on top of the honey when temperatures stay below 50F for a while.

HOW FAST HONEY CRISTALLIZES involves a number of factors:

1) How much glucose versus fructose was in the nectar (these are only of the sugars that are in honey).

2) If the honey is unfiltered: little bits of things on which those crystals can get started.

3) The temperature where the honey is stored.

4) How the honey is stored (plastic is more porous than glass, thus the air exchange is greater).

1) Glucose the Crystallizer:

Crystallized Alfalfa Honey On a Fork

Crystallized Alfalfa Honey

There are a variety of sugars in honey including: glucose, fructose, sucrose, and maltose.  But the main ones are glucose and fructose, which together can make up nearly 70% of the honey content.  Water makes up 18% or less.

The glucose and fructose are the sugars that give honey its “sweetness”.  Glucose is the one that influences crystallization.  The more glucose in the honey, the sooner your honey will crystallize.

What happens:  There is water in all honey (less than 18%).  The water binds to the sugars. But water can separate from glucose.  When glucose loses water it becomes a crystal. Once a crystal forms it will continue to build more crystals until the entire container is crystallized. Anything like pollen, propolis or wax will get trapped in the crystals.

2) Unfiltered Honey and Crystallization.

The crystals that form from the glucose can build on each other, but they can also build

Glucose molecule diagram - wikipedia image

Glucose

on any small particle.  Unfiltered honey has lots of these in pollen, propolis and wax.  Each has handy, jagged bits where a crystal can start to form.

If you and any other particles to the honey, they too will give the crystals a platform on which they can build.  Thus our Brookfield Farm Infused Honeys will all crystalize over time, but some sooner than others.  Our Rose Infused Honey has tiny bits of rose petals and rose hips.  It crystallizes faster than our Ginger Infused Honey.  It’s easier to remove ginger bits than rose petal and rose hip bits.

3) Container: How Honey Is Stored and Crystallization

Air has particles in it, and those particles can pass through containers.  Plastic is far more porous than glass.  Because of this honey stored in a capped, glass jar will take longer to crystallize than if you store it in plastic.

4) Temperature and Crystallization

Crystallization happens much faster at certain temperatures.  When honey drops into the fifties (towards 50F), it will start to crystallize much faster.   Honey stored between 70 and 95F will stay runny much longer.

BITS AND BOBS ABOUT CRYSTALLIZED HONEY:

Not all crystallized honeys have the same texture.  The honeys that are quick to crystallize with have a smoother texture than the honeys that are slow to crystallize.

Quick crystallizers (smooth) include: alfalfa, clover, lavender, dandelion, and star thistle.

Slow crystallizers (less smooth to chunky) include maple, linden, fireweed, blackberry, and black locust.

Why is my honey crystallizing at the bottom?

This is normal.  I don’t have a science-backed answer to this,

Crystallizing Infused Honeys from Brookfield Farm, Washington

Crystallizing Infused Honeys

but my guesses are that either 1) it’s just colder on the counter (or market table) than the air around the jar or 2) the crystals are heavier than the surrounding runny honey and drift to the bottom.

How to make honey crystallize:

Store it at lower temperatures (55F or less) but don’t freeze it.  I’ve heard frozen honey will not crystallize.  This makes sense, as the water cannot precipitate out of the glucose if it’s frozen.

Add a little bit of crystallized honey to your runny honey. If you give the runny honey some crystals, they will start reacting with the glucose in your runny honey and soon it will be crystallized.

How to make crystallized honey runny:

You can gently warm honey by placing its container in a steamer, a water bath (like a water-filled crock pot), a warm sunny window, or a microwave. I would not do this any plastic container.  The important thing is that you do not want to heat that honey over 100F if you want the benefits of honey to remain.   After 120F you’ve got nice yummy honey, but the pollen, propolis, enzymes, and antioxidants have been rendered useless.  Some folks say this happens at 104F.  So, stay safe and don’t go over 100F. If you can’t be exact, aim at 95F for some “wiggle room”.

The problem is that once the honey cools, it will start its march back to crystallization.  After a few sessions of heating and cooling, the honey will start to lose its consistency and its aroma.  Because of this it’s best if you only heat the amount of honey you want runny.  Leave the rest in the container.

LEARNING IS FOREVER

If you have any more facts, musings, or thoughts on crystallized honey, I would love to hear them.

That’s the news from Brookfield Farm Bees & Honey, in Maple Falls, Washington.

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About brookfieldfarmhoney

Brookfield Farm, a small off-grid apiary in Maple Falls, WA focuses on the beauty and bounties of Washington’s wilderness. We sell honey from our bees, whose chemical-free, antibiotic-free hives are home to bees who fly Washington’s mountains. Herbal salves and lip balms from Brookfield beeswax. Delicately infused honeys and vinegars. Varietal honeys from independent Washington beekeepers. Handcrafted wooden furniture. Handcrafted wooden furniture based on designs that have been proven over centuries. Award-winning DVDs that take the viewer up the Pacific Crest Trail and through Mount Baker’s wonderful wilderness. Handcrafted wooden furniture based on designs that have been proven over centuries. Karen Edmundson Bean: beekeeper, photographer. Her love of the wilderness inspires her to discover new ways of bringing the wonders of nature to others. Brookfield Farm : the tastes, textures, sounds, and images of nature.
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56 Responses to Why does honey crystallize?

  1. Natalie says:

    I’ve got lots and lots of questions! :)

  2. amanda cullen says:

    Thank you for your wonderful information. If I wanted to make solid honey super dooper firm, how would I do this? Ideally without adding any impurities to it.
    Cheers
    Amanda

    • Hi Amanda – sorry for the delay in getting back to you – it’s been crazy here with the bees (a good kind of crazy). I don’t really know – you could try drying it. If it’s still in the frames you can prop them up on something in a warm room with a fan blowing. I’ve not done it. If it’s in the jar – have you tried a fruit/veg drier? It works for yogurt. I really am clueless here. If you discover a way – please share.

  3. Kellie says:

    This information is very helpful. My husband and I are in our second year with our bees and we have honey left from last year that is still clear and runny which really puzzled us this year when most of our honey crystalized. We did have it stored in plastic 5 gallon buckets and I believe the tempperature is below 50 degrees at times so both of those tidbits of info are very helpful to know.

    I did want to suggest something that o did with some of our honey that has been very tasteful. I added cinnamon to some of out crystalized honey this year and it has been very popular with our regular customers that purchase it from us. Not to mention when adding cinnamon to honey there are a lot medicinal benefits other than just the benefits of eating honey on a regular basis. We put our cinnamon honey on every thong from toast, plain cheerios (that’s REAL honey cheerios) and even saltiness crackers.

    Thanks for all the great info.

    • Hi Kelly, Glad this can be of some use to you. Was the honey you had that is taking longer to crystalize from the same hives as the crystalized honey? If so, did you process your honey at two different times? A possible cause is that you have honey from 2 different nectar sources. Along with our own honey, we sell honey from other independent WA beekeepers, one of those, the Kraus Honey Company, has honey that takes almost a year to crystalize. It is from a really dry area, and has black locust as a major nectar source. Great idea about adding cinnamon – we do a cinnamon infused honey too! Ours is usually in the runny state – but will crystalize if it is around long enough. Thanks for commenting, always good to hear from others.

    • Erik says:

      I am guessing that you sell your honey as “organic” or at least as a healthy food. You may want to check into the differences in the various kinds of cinnamon. I would throw out any cinnamon that is cassia cinnamon (as we have done), which is likely what you have in your kitchen cabinet, or any cinnamon of unknown origins. In larger doses it can cause liver damage, especially in children amongst other problems. Buy Ceylon cinnamon which is not known to cause any problems. Do a quick check on the internet and you will better understand what I am trying to educate people about.

      • Thank you – that’s good to know. I don’t do cinnamon infused honey any more, but I’m going to check out the honey in my kitchen this evening. If I’ve got the wrong kind, I’ll put it in the cabinet for “natural things that fight ants…” Thanks again.

  4. Sharad maheshwari says:

    Glad to have so much information on crystallization of honey .. really appreciate your effort for putting up so much information.

  5. nancy says:

    Hi im new to beekeeping and have harvested my second lot of honey :) in regards to crystalization the mothers theory from my husband is that its full of wax and has not been strained properly and that is why it crystalizes can you please advice?

    • Hi Nancy, far be it from me to dispute a mom, but she’s wrong but she’s kind of right too. Almost all honey crystalizes (there are only 3 or 4 exceptions that I’ve heard of in N. America). Raw honey is unheated honey, you could actually strain raw honey, as long as you don’t heat it – ours by the way is unheated, unfiltered. So if you have unheated, unfiltered honey, that honey will contain Pollen, Propolis, and some bits of Bees Wax. “Full of beeswax”, no. However, if you filter it to get the wax out, you’ll also remove pollen and propolis, which are really good for you. The wax doesn’t hurt you nor have I heard anything about it being good for you. As I mentioned in the blog honey crystalization depends on a number of factors: 1) glucose vs fructose amounts: more gloucose the faster crystalization 2) how cold it is, cold honey will crystalize 3) raw unfiltered nature : crystalization is the normal state that the majority of honeys want to reach after leaving the happy 92F degree confines of the hive, crystals are forming, and if there is anything to hang to crystals on, the faster it will crystalize (pollen, propolis, wax, water – all honey contains some water). The only way to stop crystalization is to take the honey to high temperatures, which then leaves you with a sweet nothing – all the goodness is gone. Nothing wrong with crystalized honey, I, and many people, like it better than runny honey: the flavors come out more. If you do want to make it runny, you can slowly heat it (preferably just the amount you’ll use) – try not to go over 100F, if you hit over 120F, you have sweet nothing again. You can strain and heat your honey to make it so it won’t crystalize, but then why bother to have honey if you’re going to get rid of all the goodness? In the end, like everything in beekeeping, it’s a personal choice. Hope that helps….

  6. Aileen says:

    Hi, I read your info about what makes honey crystalize and it was really helpful. One point concerns me when you write the way to make honey runny again is to gently heat it and include that it can be done in a microwave.

    A microwave heats to temperatures between 200-400F. It also destroys enzymes and other cell structures in food. It creates harmful compounds as a result of the action on the food of the waves of energy it uses. It makes structural changes in the molecules in the food that’s being microwaved. It’s probably not a good idea to microwave honey, even briefly, for these reasons.

    It would be great if you could make that clear when you write ways to make honey runny. Not everyone knows that using a microwave does much more than just warming things up faster and more conveniently. And sorry to say there’s quite a bit of economics that goes into encouraging people to think like that so they keep on using them

    • there is just so much time and words for one blog posting. I don’t use microwaves, but some people do, to each their own. I have customers who can make their microwave take the honey only to 100F – I couldn’t tell you how because I don’t use them. In any case, be it a water bath, a steamer, a warm window, or a shelf with a light under it (one customer does this), turning crystalized honey to runny honey is a slow process. I’ve never understood why people do it. You can do anything with crystalized that you can do with runny honey (it might take longer and more effort – as in baking with it, takes more stirring), and I think crystalized honey tastes better — again, to each their own. Good info in your posting – I think we can all learn from it.

      • R. Atkins says:

        It could indeed be true that microwaves are not the best way to heat honey, but that doesn’t have much to do with “harmful compounds” or “structural changes.” Microwaves heat fast and unevenly, and it’s hard to control that, but there is otherwise no difference between using a microwave and using a flame. Heat = excited atomic movement, no matter which way it is accomplished. There is a lot of FUD out there about microwaves.

        • I’ve got no issues with using microwaves to turn crystalized honey runny – except for the difficulty in keeping the honey at 100F or lower in the microwave while one heats it (if you go over 120F – it’s not raw honey anymore, and better to stay at 100F). If you can keep the temperature low in the microwave, then go for it. (although I personally think crystalized honey tastes better)

  7. ROSE says:

    THANKYOU FOR THE WONDERFUL INFORMATION! LAST YEAR WAS MY FIRST YEAR, AND MY HONEY TOO, CRYSTALIZED VERY FAST. NOW I KNOW MORE OF THE REASON WHY.

    • Thanks Rose. I think crystalized honey tastes much better than runny honey – the flavors come out more. Ironically you’re going to run into tons of folks who think the honey’s “gone bad!” Seems beekeepers will always be educators as well… Glad that you got a honey harvest in your first year, well done.

  8. Laurie says:

    My daughter is doing a science experiment for her 5th grade project and she wanted to see “What type of honey crystallizes the fastest?” Do you have any pointers on what we could do to try to get the honey to crystalize quicker than if it was just naturally sitting in its container? We found an experiment online but it had us adding water and using the freezer. From some research we have done, freezing it will not allow it to crystallize. Also, if you do have some ideas, can you tell me how long it may take? We have 6 different honey’s we were going to use. Tupelo, Alfalfa, Clover, Acacia, Organic and Raw. We also wanted to see what the % of glucose vs. fructose and water each of these types of honey’s contained. I know this is a lot of questions, but your professional advice on this would be greatly appreciated.

    • Hi Laurie – what a cool experiment. Keeping honey open and in a cool place will certainly start your honey crystallizing (not the freezer, there’s no water in a freezer – or shouldn’t be). Honey attracts water, and those water molecules will add another place for the crystals to start building. Adding things to the honey would rather negate your experiment, because (as I read your note), your daughter wants to compare the honeys’ rate of crystallization. I would leave them uncovered or loosely covered in an unheated area. My bet will be that Tupelo and acacia will take forever to crystalize (false acacia can take almost a year, I’ve heard tupelo takes even longer) Alfalfa should crystalize pretty quickly. The “organic” honey, if unfiltered and unheated (which it probably is) should be crystalized almost off the shelf – it’s how it’s usually sold. Raw honey should take longer than processed (which may never crystalize), but then you’re back to the type of Raw honey: Raw Tupelo may take forever, where as raw alfalfa will go fast. I don’t know how you could test for glucose versus fructose, but if you write the folks at the National Honey Board, they could probably get you some information on the relative amounts for each of your honeys. I wrote them once about another issue, and they put me onto a research scientist – so they are quite helpful. Hope that wasn’t too long-winded. Do let us know how the experiment works out.

  9. tori says:

    cool awsome for my project

  10. Percy says:

    Thank you very much for such a service i have benefited a lot .All what i am experiencing has been explained.

  11. Linda Jones says:

    Do you think the process of feeding bees sugar water or using candy boards contributes to quick crystallization? Our honey seems to crystallize within a month the past 2 years. Most of the people we share our honey with prefer the runny variety.

    • Sorry to get back to you so late Linda – I’ve been in internet hades for a while (you don’t want to know). But, no, I don’t think feeding contributes to quick crystallization (I don’t “know”, but I don’t think so). More likely your bees have found a nectar source that’s higher in glucose than fructose (to 2 main sugars in honey – there are lots more but those are the two big ones). Honeys with more glucose will crystalize faster (all the berry honeys, alfalfa, buckwheat…). Honeys with more fructose take longer (fireweed, false acacia, acaica…). I point out to my friends/customers that I like crystalized honey better, the flavors come out more, plus you can do anything with crystalized honey you can do with runny honey, but it doesn’t drip on the floor (my husband bakes with crystalized honey, I put it in teas and cook with it). But I do bet it’s the floral source that your bees have gotten into – not the feeding.

  12. Glen Garrick says:

    Thanks for the helpful information.

    One question I have is to clarify on filtering.

    We decap the honey and then spin it to remove the honey. The honey runs down the drum and out the spout into a filter (common paint filter) to remove most wax, any bees, and anything else that found itself into the honey.

    We fill our jars of honey straight from that bucket.

    Can we actually say it’s unfiltered? Are we removing all the pollen in the filter?

    I don’t think I’ve ever seen any honey with pieces of pollen, bees, or other items in it as if you scraped it straight from the frame to the jar.

    Thanks again. I’ve bookmarked your webpage. My wife and I (2nd yr bee keepers) will likely spend a lot more time on the site.

    Glen

    • Hi Glen – if you’re talking about one of those paint filters with largish holes then I’d say it’s unfiltered. The pollen, propolis and tiny wax bits are so small they’re getting though — while the bee bits stay behind. Actually though, a company called Really Raw Honey (east coast) fills bottles straight from extractor, bee bits and all, and sells very very well. So you could skip the paint filter. I go from extractor to bucket to jar, so the big bits that you’re filtering float to the top and I scoop them off and process the wax. Filtered honey is done with very high end microfilters, you, nor I, nor anyone I know, has access to those (and who would want to?) – So you’re fine. Glad you like the site.

  13. Percy says:

    It is a profound pleasure to have such an arena where we share and learn about apiculture experiences.
    May my dear friends help on how i can solve the following problem on
    my honey so that can be accepted on the market. I took the sample for certification and the results were as follows.

    PARAMETER RESULTS SPECIFICATION REQUIREMENTS
    Total plat count,cfu/10g 8.1 x10 Absent
    Ecoli,cfu/10g 5.2 x10 Absent
    Yeast and mould cfu/10g >300 Absent
    Can you advise on how i can do away with Coliform Bacteria,Yeast and moulds and E.coli.
    NB: All tens are to the power 1 on the given figures.

    Regards
    Percy

  14. Jennifer says:

    Thanks for your great info! My boyfriend thought our honey has gone bad since it was all murky & crystallized!! I have never seen crystallized honey before but I told him I think it just crystallized since there’s sugar bits all over the cap area, & that it should still be good. It just reminded me of elementary school when our 5th grade class made rock candy. Now, after reading your info, I don’t think I will recook the honey! Seems as if it is easier to use since it doesn’t drip everywhere. I think I will transfer it to a glass jar though. The honey we purchased was from a Costco or a Sam’s club so it’s in bulk & in a very large plastic squeeze bottle. Thanks for your help!

    • Hi Jennifer – I’m glad you found the info useful. I think crystalized honey tastes better than runny honey…all the flavors come out so much more. You’re right, though, a wide mouth glass jar can make getting the crystalized honey out so much easier. Happy honey

  15. Rich says:

    I have some raw unfiltered honey on my shelf that I obtained in 2007. To date it does not have a single crystal. Unusual? Glass jar with plastic screw on lid. Room temp averages around 72.

    • Unusual, yes. The glass would help (glass doesn’t allow water to pass – plastic does – and that contributes to crystalization). The warm temperature helps to. There are a few that take forever to crystalize — I’ve heard Tupalo is one of them, but I’ve yet to be able to try Tupalo (spelling wrong probably) honey. What kind of honey is it? You have a rare find.

  16. Jeff says:

    I’ve also used the crystallized honey on pork ribs in my smoker for its’ viscosity factor.
    Clings nicely to the ribs and doesn’t drip to the bottom of the pit…..
    Like your site, thanks. Really good information.

  17. Thanks for such great info. I had a question about honey crystalizing on my fb page today – after I posted my son’s wild honey harvest. I linked up your page for part of the answer. Thanks for sharing your knowledge.

  18. Aurora Moore says:

    can you make honey solid to hold shapes?

  19. Anjali Zaveri says:

    I have read your blog on how honey crystallizes – very interesting information. My 11 year old daughter is doing an experiment for her school’s science fair which consists of finding out which type of honey will crystallize the fastest. Reading through your posts – looks like someone else back in 2012 was also doing the same experiment. My daughter’s experiment is a little different in that she has selected three types of honey; a raw, unfiltered Clover honey, a processed, filtered honey (which by the way – tastes awful) and finally a really raw, creamy honey containing particles of pollen, propolis and honeycomb. She took a tablespoon of each honey in separate containers and heated the samples in a 100 deg F full convection oven for five hours to remove any moisture. Afterwards the samples were cooled and I had her add a tiny pinch of sugar to try and initiate the crystallizing process. She placed the samples (covered) in a 38 deg F refrigerator and has been making observations for the past three days. So far none of the samples have shown any signs of crystallization. Each honey sample looks runny, but since it has been in the refrigerator it is firm. You can see the particles of pollen and propolis in the really raw honey, but no sign of crystals. Was wondering if you could provide any insight or another means of trying to crystallize the three types of honey. The science project is due in about two weeks – so any information you can provide would be very helpful. Thank you.

    • Normally I’d say drying the honey will make it take longer to crystalize. But 100F wouldn’t have much of an effect (bees try to keep hives at 92F). The next aspect is type of honey: we don’t have a lot of clover here so I can’t speak to that, but honeys from nectars that are high in fructose (versus glucose) will take longer to crystalize. I would think clover is more glucose, but I don’t know – usually tree honeys (and a plant we have here called snowberry) are higher in fructose than glucose. I would take it out of the fridge and keep it at room temperature, or some place that might be even cooler, say 50F. What kind of containers are you all using? Plastic, through which moisture can pass, will make raw honey crystalize faster than glass (which doesn’t let moisture through). This all may take longer than 2 weeks – so I’d suggest you take a page from making creamed honey: If you can find some crystalized raw honey, you might try the following: For each honey you’re going to mix in some creamed honey. For the sake of clarity (and my on-the-fly math skills) I’ll say that each of your jars is 10oz of honey into each of these, place 1oz of creamed honey (10% of the volume of your honey you want to crystalize). Gently stir for one-minute. The goal is to get the creamed honey to spread evenly in the runny honey, but not to put air in the mix. Cap these and set in a 50F (ish) room, you should have crystalized honey in 7-14 days. Your raw honeys should definitely do it, but I don’t know about the processed honey. The addition of creamed honey (which is just finely crystalized honey) may prejudice the experiment…but it should make the honey crystalize. Maybe try putting 10% of the honey’s volume in sugar in…. I’m just guessing here. good luck

  20. Jim says:

    I consider that crystallization and hardening of honey is a defect. I don’t think anyone would like a hard honey. Don’t feed them sugar please.

    • Ah, you are missing one of the best “styles” of honey: crystalized honey. The flavors come out so much more once the honey crystalizes. I and many of my customers prefer their honey crystalized. This is the natural state honey wants to achieve after leaving the happy 92F confines of the hive. But to each their own taste…to you it’s a defect, to many of us it’s an improvement.

  21. themazz says:

    On crystal vs runny- I think we’re missing something pretty simple here… I don’t doubt that crystallized honey tastes great, but I wouldn’t know because I can’t get it out of the jar!!! What am I missing here? I’ve spent so much effort trying to dig away at it but it’s just solid and unmovable. For me, this is why I want my honey to be runny- just pure practicality. I’m pretty sure the others who want their honey runny are thinking the same thing… any advice?

    • Oh, I know that feeling: “Here’s the honey. Where’s the chisle??” You can keep the honey some place warm (never more than 120F if you want it raw, best around 100F). Places I’ve used for my own personal honey: A warm south facing window; a high shelf in the kitchen; the shelf above the stove. A friend keeps hers in the oven with the oven off (remembering to take the honey out when cooking) – the pilot light keeps her stove at 100F. Someone else keeps his on a shelf that has a light under it: each time the light goes on the honey warms a bit. Another warms hers in a food dehydrator when she needs it runny. Hope that helps

      • julie says:

        My husband was just saying what about one of those electric candle warmers. Great info. Thanks

        • I had to go look those up. I’d never heard of them. The look like little hot plates to me, so I think they would work – You’d have to test one to see how hot it gets. Never take Raw honey over 120F : after that it’s not raw. I like to keep it at 100F or less (takes longer, but worth it). If you used a candle warmer, it would take a while because it’s just warming from the bottom. Versus a water bath or a dehydrator or a 100F oven – where the air around the honey is warm. Actually, I like crystalized honey better than runny honey….

  22. Jared says:

    Hello, My wife and I just got some honey from my inlaws which was stored in those old USDA metal cans with the pop lids. We just broke one open and it was solid black like molasses. But it taste like some strong honey, not like alcohol, but more like very concentrated honey. Half of it was thick as molasses, and the other half was crystallized. I submerged the container in some hot water and it has started breaking loose and liquifying again. This honey dates back to 1968. It is very good, very dark. It was stored for years in an environment where the temperature fluctuates from 50 to 90 degrees F.

    • Sounds like buckwheat honey to me. Black as night (but crystalizes kind of chocolate color), smells something like dead leaves – or worse to some folks. Taste kind of malty, very robust… I love the stuff, but it does take getting used to. Makes sense: top still runny but bottom crystallized – pretty standard. That’s neat that you tried it: honey never goes bad…unless air gets to it, then it ferments because it absorbs water

      • Jared says:

        It is very good. It is extremely good on a hot biscuit with butter. The older the honey, the better. It’s kind of like wine, improves with age. Yes, it does smell like an old leaf pile. Honey never goes bad. They have even found some in the Great Pyramids in Egypt!

  23. Google.Ca says:

    Hiya! I know this is kinda off topic but I’d figured I’d ask.
    Would you be interested in trading links or maybe guest authoring
    a blog article or vice-versa? My website goes over a lot of the same
    topics as yours and I believe we could greatly benefit from each other.
    If you happen to be interested feel free to shoot me an e-mail.
    I look forward to hearing from you! Great blog by the
    way!

    • Thank you – I’d be interested but I’m way behind in my own blog — I’ll resurface in September or October when honey’s harvested and bees are in for the winter. You sound like you’re way more on top of this internet stuff than I am… But let’s “talk”

  24. J Peters says:

    Thanks for the information. It was helpful to clear any misconception about added sugar in honey.

  25. Thank you for you lovely comment. If you ever have a question about honey, let me know, and I’ll see if I can answer it.

  26. Honey lasts forever, unless it gets water in it. You can do just about anything with crystalized honey that you can do with runny honey (in tea, on bread, cooking….) And, to me crystalized honey tastes better.Crystalization is the natural state that honey will work its way towards once it leaves the warmth of the hive (about 95 F). Some honey crystalizes faster than others. Factors include: How much glucose versus fructose was in the nectar (glucose means faster crystalization). If the honey was unfiltered and unheated: all those bits of wax, pollen, propolis in the honey give the crystals something to hang on to being their formation. Temperature: Less than 92F and you’re heading for crystalization. (If water gets into honey and raises the water content above 18% the honey will ferment – which is good, if you’re making honey vinegar).

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