Why Has My Honey Turned Solid?
If your jar of Beeholden Farms honey starts looking cloudy, thick or even completely solid, don’t worry.
Your honey hasn’t gone bad. It’s crystallizing and that’s completely natural.
Because our honey is raw and minimally processed, it doesn’t always behave like the perfectly clear squeeze-bottle honey you may be used to seeing at the grocery store.
And we’re okay with that.
Every batch of honey our bees produce has its own natural balance of glucose and fructose. Depending on which flowers and nectar sources our bees were visiting at the time, one harvest may remain liquid for quite a while while another may begin crystallizing much sooner.
You’ll sometimes notice the honey becoming cloudy first. Then it may get thicker or develop tiny crystals until eventually it has a creamy or almost spreadable texture.
That doesn’t change the fact that it’s delicious.
Actually, crystallized honey is one of our favorite things to spread over warm toast, biscuits or sourdough.
If you prefer your honey liquid, there’s an easy fix. Keep the lid on the jar and place it in warm water, allowing it to gently warm until the crystals begin dissolving. Avoid boiling or excessively hot water. We’ve taken care not to overheat our honey, and there’s no reason to start now.
And please don’t throw crystallized honey away!
One of the things we hope to do at Beeholden Farms is help people get reacquainted with what real, small-batch honey actually looks like.
It isn’t always perfectly clear.
It isn’t always exactly the same color.
And it doesn’t always stay liquid forever.
Our honey changes because the seasons change, the flowers change and the bees decide where they’re going to forage each day.
That’s not a flaw in the honey. That’s part of its story.
And honestly, that’s one of the reasons we fell in love with beekeeping in the first place. 🐝
Looking for tasty ways to enjoy your crystallized honey? Check out 10 Ways to Use Raw Honey Beyond Your Morning Tea. Running low? Grab a fresh jar of our raw, local honey.
