There are few things more tragic than pulling out a jar of honey from the pantry, expecting runny golden liquid only to see that it has become a semi-solid mass ofcrystallized honey. It might look spoiled because of the chunky texture and cloudy color, but don't toss it out! According to the U.S. Department of Agriculture, crystallized honey is safe to eat.
It's actually normal for honey to crystallize—all honey crystallizeseventually, according to the experts at the National Honey Board. It crystallizes when the sugar separates from the liquid. This happens naturally over time, and that separation is what creates those chunky bits.
You cannot do much to prevent crystallization in the long run. But there are some factors that'll have an impact on how quickly it happens, starting with the type of honey you have on hand.
Gwen Pearson inWired states, "Alfalfa and clover honey crystallize quickly; maple, tupelo, and blackberry honey crystallize slowly." Unfiltered honey will also crystalize more quickly because there are more particles to knock that balance between water and sugar out of whack.
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The Best Way To Store Honey
Where you store your honey determines how quickly it crystallizes. Honey starts to crystallize at lower temperatures, starting at 50°F, which is why you don't want tostore honey in your fridge. Keep it in an airtight container so the water doesn't evaporate and dry the honey out.
Simple Tip!
According to a report by Utah State University, "Honey is slightly acidic. It will cause rust in metal containers or on metal lids." Store honey in food-safe plastic or glass containers.
How To Easily Decrystallize Honey
If you do find yourself with a jar of crystallized honey, don't panic. You cansafely use crystallized honeyin the same way you'd use liquid honey. To decrystallize it, put the jar of honey in a warm water bath, which will cause the sugar crystals to melt and the honey to return to its liquid state.
Do not pop the honey in the microwave to try to speed up the process. Turning up the heat on honey will affect its quality and taste.
Though it might be a slight inconvenience to use crystallized honey over the fresh, liquid stuff, it's actually a good sign. If your honey crystallizes, that means it's pure, with no additives like corn syrup. Embrace the crystals, and you may even end up enjoying the creamier texture of crystallized honey.
Our Favorite Recipes With Honey
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