Crystallized honey is a natural form for high-quality honey to take after it has been extracted from the honeycomb. Think preservation, not spoilage! Crystallized honey can last indefinitely.

The rate at which honey crystallizes is dependent on the floral makeup of the honey, the processing technique from hive to jar, and how it is stored. Many supermarket honey options are ultra-pasteurized products that have been finely filtered and heated to high temperatures to prolong their liquid state. This pasteurization process takes a superfood and reduces it to merely a sweetener.

While we find crystallized honey easier to manage for general consumption, it can be difficult to use in recipes. That is when we de-crystallize it through a gentle warm-water bath process. Honey that hasn’t been heated beyond typical hive temperatures shouldn’t lose its nutritional value.

Honey that has been de-crystallized can re-crystallize, but it generally takes longer the second time around. Honey that has been heated or kept in a liquid state for extended periods of time can darken in color and often change in taste.

To de-crystallize honey:

1. Place your jar of honey in a small pot and fill the water level halfway up the outside of the jar. Keep the lid on the jar. Note: We do not recommend heating plastic containers with honey.

2. .Turn your burner temperature to its lowest setting.

3. Heat until the honey reaches your desired liquid state.

   Alternatively, you can warm the water beforehand, remove it from heat, and place your jar in the water bath. It all depends on what you are trying to achieve for general consumption.