Why Honey Crystallises (And Why Our Spring Honey Sets So Quickly)
One of the questions we get asked most often is:
“Why has my honey gone solid?”
The simple answer is that real honey naturally crystallises over time. It is completely normal, completely safe to eat, and actually a great sign that the honey is raw and minimally processed.
With our Spring Honey harvest nearly ready, we thought it would be helpful to explain why this happens, especially because spring honey usually sets much faster than our later summer honeys.
What Does “Crystallised Honey” Mean?
When honey crystallises, it changes texture.
Instead of being runny, it gradually becomes grainy or fully set. This happens because honey contains natural sugars. Over time, some of those sugars begin to form tiny crystals inside the jar. Those crystals slowly spread through the honey until the whole jar thickens.
Nothing has been added to the honey, and nothing has gone wrong; it is simply a natural process.
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. At the same time, the bees also forage heavily on nearby OSR crops growing across the Shropshire countryside.
Honey made from OSR nectar naturally sets very quickly. That is because it contains more glucose than many summer flowers. In practical terms, that means our Spring Honey often becomes thick and spreadable.
Some jars can begin setting within a few weeks of being harvested. This is exactly what we would expect from a raw spring honey.
Why Supermarket Honey Often Stays Runny
Many people are surprised when local raw honey crystallises because supermarket honey often stays runny for a very long time.
That is usually because commercial honey has been heavily heated and filtered during processing. Heating slows down crystallisation and keeps the honey looking clear and liquid on the shelf.
We do not process our honey that way.
Our Spring Honey, Blossom Honey and Himalayan Balsam Honey are all extracted, lightly filtered to remove bits of wax, and then jarred raw.
That means the honey keeps its natural flavour, aroma and texture, including its tendency to crystallise naturally.
Does Crystallised Honey Mean It Has Gone Bad?
No, not at all.
Crystallised honey is still perfectly good to eat. In fact, many people specifically look for naturally set spring honey because they prefer the smooth, creamy texture once it has crystallised.
Fast crystallisation is often a sign that the honey is raw and unprocessed.
Can You Make It Runny Again?
Yes, very easily.
If you prefer runny honey, simply stand the jar in warm water for a while and stir it occasionally. The key thing is not to overheat it. Boiling water or microwaving can damage some of the natural qualities found in raw honey.
Gentle warming is all it needs.
Why We Leave Honey Natural
Every honey harvest is slightly different depending on the weather, the flowers available and what the bees have been foraging on.
That is part of what makes local raw honey interesting.
Our Spring Honey naturally sets quickly. Our Blossom Honey usually stays runnier for longer. Himalayan Balsam Honey tends to remain softer and more syrupy well into winter.
Rather than trying to make every jar look identical, we prefer to let each honey reflect the season and forage it came from.
Spring Honey Is Nearly Ready
Weather permitting, we are hoping to begin harvesting this year’s Spring Honey very soon.
As always, it is a completely seasonal honey produced during a short spring flowering window, so availability is naturally limited.
If you would like first access when the jars are ready, keep an eye on our newsletter and social media over the coming days as the first extraction begins.