Crystallized Honey: How to Fix It {The Mountain Kitchen Tips

Never throw crystallized honey away, it doesn’t go bad.

According to TheKitchn.com, honey is made up of 70 percent sugar and about 20 percent of water. There is more sugar than the water can dissolve, so honey is in a constant flux of states. When the glucose molecules separate from the water, they form crystals and when this starts happening they crystals multiply. In turn, this causes the jar of honey to crystallize.

It may not look pleasant or have that smooth mouth feel anymore, but you can fix it by heating the jar up in warm water.

I’ve done this same technique to a few jars of honey David and I didn’t eat in time. However, we rarely run out of honey anymore because I try to use it as a sugar substitute whenever possible.

How To Bring Crystallized Honey Back To A Luscious, Drizzly State:

Place the container in a pot of hot water (not boiling) until the honey is smooth and runny, 5 to 10 minutes.

To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture. So, no double-dipping once your spoon hits your hot biscuit or tea!!

I hope this helps you next time your honey crystallizes.