Honey is a popular food item especially during the cooler months. Not only do you have holiday recipes you can incorporate honey with, but a nice cup of tea (or coffee) with honey in it is to die for. Honey crystallization is a natural occurrence of precipitated glucose in a supersaturated solution. The glucose loses water resulting in a crystalized form. A simple process to get liquid honey is through boiling some water. You’ll first want to transfer your honey into a glass jar, not plastic as it could melt (then, what good would that be?). After you boil your water on your stovetop, remove the pan from the burner, and place your sealed glass jar of honey into the hot water. Allow the water to cool completely, and keep an eye on your jar of honey as the crystals dissolve. If this doesn’t quite do the trick, you’ll want to repeat this process until you have your desired results—a little patience is required, but in no time your honey will be back in its natural state. It’s important not to directly place your honey in the microwave or on your stovetop—especially if it’s raw. The reason being is this extreme heat will destroy enzymes and other beneficial properties. To decrease crystallization in the future, you should store your honey between 50°F-75°F (room temperature) in an airtight container (preferably glass).
Photo by: Vibrant Spirit
