Why Does Honey Crystallize?

Don't worry — crystallization is completely natural and actually a sign that your honey is raw and unprocessed.

Here's what you should know:

-Crystallized honey is still good! It hasn’t gone bad, and it retains all of its nutrients and flavor.

-Over time, the natural sugars in honey (mainly glucose) will start to form crystals.

-Temperature, floral source (like mesquite), and storage conditions all influence the speed of crystallization.

To return it to liquid form:

• -Simply place the jar in warm water (not boiling) and stir gently.

• -Never microwave raw honey, as it can destroy its beneficial enzymes.