Honey is a supersaturated mixture of natural sugars, collected from the nectar of plants. It contains over 70% sugars and less than 20% water. The two main sugars in honey are fructose and glucose. The content of fructose and glucose in honey varies from one type of honey to another. The balance of these two main sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes quickly or slowly. What crystallizes is glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the form of small crystals. As crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and finally the honey thickens or crystallizes.
When honey is in solid state or in chunks, this means it is crystallizing. Honey is a highly concentrated natural sugar solution. Honey crystallization is similar to the process used to make candy.
Honey crystallizes at different speeds. It is believed that this depends on the proportion of the different sugars found in honey, as well as the temperature at which honey is stored.
Some people prefer their "in pieces" honey. For example, if honey is used primarily in tea, a tablespoon of crystallized honey is easier to measure and less likely to create a disorder, in addition to dissolving just as quickly, try mixing crystallized honey with peanut butter.
However, if you prefer liquid honey, simply gently heat the jar. We recommend boiling a pot of water, then place the jar in the water and wait for it to cool. If the honey is in a plastic jar, take out a little and place it first on another plate. If it is still crystallized, let it sit for a few minutes, then repeat until liquid.
Mild heating will not destroy the taste or nullify the beneficial properties of honey, just be careful not to heat too fast, because it can burn honey.