Fun fact: Honey has an indefinite shelf life when stored properly. In fact, modern archeologists have found pots of thousand-year-old honey in ancient Egyptian tombs, all perfectly edible. (Yes, they tasted it to be sure.) So the honey jar that got pushed to the back of your cupboard should also be good to eat. Although, you may have noticed the once golden syrup has turned into crunchy, yellow crystals. That does not mean the honey has gone bad. You can still stir into a hot tea. But if you prefer the syrupy texture, or need it for a specific recipe, there are a few ways to de-crystallize honey.
What causes honey to crystalize?
“Similar to growing sugar crystals in a sugar water solution, crystallization is a natural process for honey,” said Anne Marie Fauvel, program director of the American Honey Producers’ Association, to Real Simple. Honey has a high sugar content and a low water content. This environment makes it easy for the sugars to start clumping together, and some types of honey crystallize faster than others. “Honeys with a higher glucose ratio (like canola honey) crystallize faster, while honeys with higher fructose ratio (like tupelo honey) crystallize slower,” Fauvel said.
How to prevent crystallization
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With that in mind, there are ways to slow down the crystallization. There’s no natural way to stop it because it is an organic process that happens with time. But proper storage temperature can help postpone it. “The rate of crystallization looks like a bell curve between low and high temperatures,” Fauvel says. “So keeping honey at hot temperatures or cold temperatures or where there are fluctuations of temperature can make honey crystallize faster.” So keep the jar at room temperature and avoid putting in temperature-changing areas like next to a window, fridge, oven, electric kettle, or sources of light.
How to de-crystallize honey
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Some people actually prefer thick and crystallized honey because it’s less likely to drip and make a mess when adding it to tea. In fact, Amy Newsome, an author, gardener, and beekeeper, believes in appreciating its unique quality. “I know it can be a pain,” she said to Epicurious, “but really we should learn to love it and work with it, as a quirk of the natural world, and marvel that the bees have managed to make something so mercurial and delicious.” But the texture isn’t ideal for drizzling over fruit or in other recipes. Fortunately, there are easy ways to de-crystallize honey and turn it from thick and cloudy to golden and glossy.
How to de-crystallize honey in a bowl
- Prepare a bath by filling a bowl or basin with warm water. Do not use hot water since this can degrade the honey’s quality.
- Ensure the honey jar is tightly lidded, then place it into the bath, ensuring there’s enough water to cover the entire jar.
- Allow the jar to sit for about 15-30 minutes. The warmth should slowly de-crystallize the honey.
- If there are still some clumps remaining, gently stir the honey with a clean, dry spoon to help distribute the heat.
- Remove the jar from the water and store it at room temperature.
How to de-crystallize honey in the microwave
- Lower the power settings on your microwave.
- Place small portions of crystallized honey into a microwave-safe bowl.
- Microwave it for about 30 seconds.
- Stir it to distribute the heat and break up crystals.
- Continue to microwave for short intervals, stirring in between. Be careful not to overheat it.
- Use the honey as desired and store the rest in an airtight container at room temperature.
How to de-crystallize honey in the oven
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- Place the honey jar into the oven (or in a separate oven-safe container).
- Set the oven to the lowest temperature.
- Allow the jar to heat for a few hours.
- Check periodically and remove when the honey liquifies.
- Monitoring is a vital part of this process to prevent the honey from overheating.
Read More: The Power of Honey: Benefits for Skin, Hair, and Gut Health
Sweet treats and traditional medicine
Honey is more than a natural sweetener. It’s a nutritional product that has been historically used as medicine for ailments from eye diseases to tuberculosis, according to a 2017 review. Research has shown that honey has antimicrobial, antioxidant, and anti-inflammatory properties. Therefore, scientists are investigating its medicinal uses beyond treating colds and sore throats. Keep in mind, honey has high sugar content so it’s best enjoyed in moderation, especially for individuals who need to monitor their blood sugar levels. Additionally, honey is unsafe for babies under 12 months because of the risk of botulism.
Can honey actually go bad?
The short answer is yes if it’s not stored properly. On a chemical level, honey has a high pH and is low in water. Bacteria and microbes struggle to grow in such an environment. However, honey can go bad if water is added to the container. This can cause fermentation, which incidentally is how meadmakers brew mead. It’s easy to tell if this process accidentally began in your honey jar; it will smell like yeast or alcohol. So be careful about adding a second scoop of honey to your tea if the spoon is wet. If you want to wash sticky remnants off the outside of the jar, make sure none of the water gets inside. And keep the lid on tight while not in use since the honey can absorb moisture from the air if left open.
Disclaimer: This information is not intended to be a substitute for professional medical advice, diagnosis or treatment and is for information only. Always seek the advice of your physician or another qualified health provider with any questions about your medical condition and/or current medication. Do not disregard professional medical advice or delay seeking advice or treatment because of something you have read here.
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