You might have noticed that some honeys will be liquid when you buy them but quickly turn into a solid crystal-like state. Most people think this is a sign of a BAD honey but in fact it’s a sign of a GOOD honey.
Honey that has been heated up to high temperatures will be unlikely to crystallise and that’s because it has lost all of its beneficial qualities such as amino acids, minerals and enzymes. At the Scottish Bee Company we never heat it above 35-40 degrees which is the temperature it would have been within the hive. This means we can provide you with all the nutritional benefits that make us love honey.
Now for some science…..
Honey is a sugar solution that has more sugars (glucose and fructose) than it does water therefore making it unstable from a chemistry point of view! The glucose is the sugar that crystallizes and allows the honey to then be more stable and thick. Different honeys will crystallize at different times.
What do I do with my crystallized honey?
Spread it straight onto toast. It will dissolve like normal honey and is easy to spread. Failing that, warm it gently to 35-40 degrees by popping the glass jar with the lid off into a pan of hot water for 25-30 minutes.