“I like honey but I don’t buy it because we don’t use it up fast enough, so it goes bad and I have to throw it out.” How often have you heard something like that from a potential honey customer?
Many people are just not aware that granulation or crystallization is a natural process — a natural characteristic of pure honey — and it doesn’t harm the honey in any way.
Honey is honey, whether in liquid or in solid form.
In fact, the semi-solid creamed honey that’s so popular as an easy-to-use spread is made by taking advantage of this natural granulation process. The only difference between this creamed honey and honey that has granulates naturally is in the size of the crystals — a creamed honey is produced by stirring the honey as it granulates, so it ends up with very fine crystals and a smooth creamy texture.
If liquid honey becomes grainy, cloudy in appearance, or hard to pour — don’t worry! Granulation is easily reversed by gently heating the honey.
- Just place the honey jar in a pan of very warm water until the crystals dissolve.
- Or put a cup of honey into a microwave-safe container and zap it on medium-high for 2 minutes, stopping to stir it every 30 seconds to be sure it doesn’t boil or scorch.
Be aware that over-heating honey will cause it to lose some flavour and aroma, and it may darken in colour or even carmelize at higher temperatures — “gently” is the key to re-liquifying a jar of crystallized honey. Alternatively, honey that has begun to granulate can be used “as is” for cooking and baking.
Written by beekeepers
Topics: What's the Buzz?