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Hi Susan - Honey is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars are characteristics of the plants that bees feed on to make their honey. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. Crystallized honey is perfectly fine and normal. Some even argue that crystallized honey is even better since crystallization is a sign that your honey hasn't been altered through pasteurization or filtering. You can decrystallize honey but putting the jar in a pot of water and heating it over very low heat. The honey will return to its liquid state but will likely not stay there for long. Best, Lynn C.
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Hi Susan - Honey is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars are characteristics of the plants that bees feed on to make their honey. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. Crystallized honey is perfectly fine and normal. Some even argue that crystallized honey is even better since crystallization is a sign that your honey hasn't been altered through pasteurization or filtering. You can decrystallize honey but putting the jar in a pot of water and heating it over very low heat. The honey will return to its liquid state but will likely not stay there for long. Best, Lynn C.