Why is my honey crystallizing?

Honey crystallization is a natural process that occurs when honey transitions from a liquid to a semi-solid state. Crystallization happens when the glucose in honey separates from the water content and forms crystals.

Our cotton and pumpkin blossom honey will crystallize very quickly but don’t worry—this is a reversible process. You can return crystallized honey to its liquid state by gently warming it. Avoid using high heat, as excessive heat can affect the flavor and quality of the honey. A warm water bath or placing the honey jar in warm water can help liquefy it without causing any harm.

Remember that crystallized honey is still safe to eat, and the taste and nutritional benefits remain intact. If you prefer liquid honey, you can repeat the warming process as needed.