Why Honey Crystallises (And Why Our Spring Honey Sets So Quickly)
One of the questions we're often asked is: “Why has my honey gone solid?”
The answer is simple. Honey naturally crystallises over time, changing from a runny liquid into something thicker, grainier, or completely set. It's a normal process and doesn't mean there's anything wrong with the honey.
Some honeys crystallise much faster than others. Our Spring Honey, for example, often sets within weeks of harvesting, while our later summer honeys can remain runny for considerably longer.
Understanding why this happens also explains the difference between naturally set honey and our Soft Set Honey, which is carefully worked to create a smooth, spreadable texture.
What Does “Crystallised Honey” Mean?
Honey contains two main natural sugars: glucose and fructose.
Over time, some of the glucose begins to form tiny crystals, gradually changing the honey's texture from runny to thick, grainy, or completely set.
The size and number of these crystals affect how the honey feels. Fine crystals can give honey a smooth, creamy consistency, while larger crystals create a coarser, more granular texture.
Nothing has been added, and nothing has gone wrong. Crystallisation is simply a natural characteristic of honey.
Why Our Spring Honey Sets So Quickly
Different types of honey crystallise at different speeds depending on the flowers the bees have been visiting.
Our Spring Honey comes from early blossom, trees, and hedgerow flowers around our apiaries in Myddle, Shotatton and Lyneal. The bees also forage on nearby oilseed rape (OSR) crops growing across the Shropshire countryside.
OSR honey is naturally high in glucose, which means it crystallises particularly quickly. As a result, our Spring Honey often develops a thick, spreadable consistency, sometimes within just a few weeks of harvesting.
This is entirely normal and one of the characteristics of our seasonal Spring Honey.
Why Supermarket Honey Often Stays Runny
Many people are surprised when local honey crystallises, particularly if they're used to supermarket honey that stays runny for months.
Some commercially produced honeys are heated and finely filtered to delay crystallisation and maintain a clear, liquid appearance. However, how quickly honey sets also depends on its natural sugar composition, so even untreated honey can remain runny for a long time.
At Eden Honey Bees, we don't pasteurise or ultra-filter our honey.
Our Spring, Blossom, and Himalayan Balsam honeys are gently strained to remove pieces of wax and other debris, then jarred separately by apiary, allowing them to crystallise naturally.
That means each honey retains the flavour, aroma, and characteristics of its particular harvest, including its natural tendency to set.
Does Crystallised Honey Mean It Has Gone Bad?
No, not at all. Crystallised honey is perfectly safe to eat, provided it has been stored properly, and crystallisation doesn't mean it has spoiled or lost its quality.
In fact, many people specifically enjoy naturally set honey, particularly spring honey, for its thicker, spreadable consistency.
The texture can vary depending on the honey and the size of the crystals, ranging from smooth and creamy to firmer and more granular.
Crystallisation is a natural characteristic of honey, whether it's raw or has undergone some processing.
Can You Make It Runny Again?
Yes. If your honey has naturally crystallised and you'd prefer it runny, you can gently warm the jar in a bowl of warm (not boiling) water, stirring occasionally until the crystals dissolve.
Avoid using boiling water or a microwave, as excessive heat can affect the natural qualities of raw honey.
Our Soft Set Honey is deliberately prepared to maintain its smooth, spreadable texture, so there's no need to warm it before use.
Why We Leave Honey Natural
Every honey harvest is different, shaped by the weather, the flowers available, and what the bees have been foraging on.
Our Spring Honey naturally sets quickly, while our Blossom Honey usually stays runnier for longer. Himalayan Balsam Honey tends to remain softer and more syrupy well into winter.
For these single-apiary honeys, we preserve the character of each harvest rather than trying to make every jar look or taste the same.
Our Soft Set Honey offers something different. By carefully working with naturally crystallised honey, we create a consistently smooth, spreadable texture while keeping it raw and unpasteurised.
Both approaches allow us to make the most of the honey our bees produce, without adding anything or using unnecessary heat.
Explore Our Shropshire Honey
Our honey is produced in small seasonal batches from our own apiaries across North Shropshire.
From naturally crystallised Spring Honey to our later Blossom and Himalayan Balsam harvests, each has its own flavour, colour, and texture.
We also produce Soft Set Honey, carefully worked over three to four days to create an exceptionally smooth, spreadable consistency.
Availability changes throughout the year, so explore our current range to see which honeys are ready to enjoy.