It is common for our honey to begin to crystallize after a period of time. First we need to know that it is a natural phenomenon for honey to crystallize, due to the glucose present in it.
A honey with a high glucose content, such as flower honey, will crystallize quickly, while a honey with a low glucose content, such as thyme honey, will take 1 year.
Honey from coniferous trees may take several years, 2 to 3, to crystallize.
Our honey can crystallize in two ways, evenly and unevenly.
When it crystallizes evenly, crystals are formed evenly distributed throughout the volume of honey.
When our honey crystallizes unevenly, then large crystals are formed which sink to the bottom of our jar.
Crystallized honey is not spoiled and preserves the flavor and quality characteristics of the liquid honey.
Crystallization of honey is an attribute of pure and natural honey.
Don’t store honey in the refrigerator. Refrigerator temperatures accelerate the process of crystallization.