How to Gently Warm Raw Honey When It Crystallizes (and avoid overheating)

Your guide to storing honey, liquifying crystallized honey, and keeping it safe and enjoyable to eat.

Eventually, raw honey crystallizes. The dissolved sugar particles clump together, resulting in a thick, grainy texture. Nothing about this process changes the benefits of raw honey, and the flavors remain close to (if not exactly) the same. 

Some people even prefer crystallized honey for spreading on toast, piling on cheese, or blending into a smoothie. But if you want it to have a nice smooth or runny consistency, you can gently warm honey—returning it to a liquid state.

What is crystallization?

Raw honey consists primarily of the sugars glucose and fructose (among others), and water. It contains other compounds in smaller amounts including bits of pollen or bree propolis left over from harvesting. But because of its high sugar content, honey eventually crystallizes as it loses moisture—causing the sugar molecules to form crystals. Low temperatures accelerate the process. 

The timeline of crystallization depends on factors such as the ratio of sugar to water (which varies), the temperature it’s stored, and the quantity of honey. Generally speaking the higher the glucose, and the colder the temperature (below about 60° F), the faster the crystallization.

How to prevent crystallization

Because temperature plays a role, storing honey at room temperature or higher (about 70° - 80° F) slows crystallization. Just be careful to keep it from getting too hot, like leaving it in a sun-baked car where temps rise above 110° F. Otherwise, it may degrade faster and lose its natural flavors and benefits.

While you can control the storage factors, you can’t change the chemical makeup of raw honey. Crystallization is a natural process that happens over time.

Does Commercial Honey Crystalize?

Most commercial honey is pasteurized, meaning it’s been heated to high temperatures (about 145° - 160° F) and then rapidly cooled to give it a runny consistency. This process kills yeasts, other natural microbials, and the enzymes that are largely responsible for raw honey’s health benefits.

Producers do this to keep the honey from crystallizing quickly and to create a smooth, clear appearance. Unfortunately, it means the honey loses its natural healing properties.

But despite this intense heating process, commercialhoney can still crystallizegiven enough time.

What is raw honey supposed to look like?

We get a lot of questions from people who are confused when their raw honey “looks just like any other honey.” They assume it’s supposed to be thick or pasty. Let’s debunk that.

Sometimes, raw honey has a thicker texture. That’s especially true if a beekeeper chooses not to strain the honey for elements like pollen, bee propolis, or honeycomb. It’s also because the honey hasn’t been heated to high temperatures which remove bubbles and make it extra runny.

Nevertheless, raw honey typically has a smooth, liquid consistency when first harvested. It’s perfectly natural. Pictured below is a great example:

As you can see, it’s still clearly raw honey that hasn’t been processed or pasteurized. Of course, appearance and consistency depend on the honey varietal. Color, texture, and flavor vary between hives, even those near each other.

Plus, the method used by the beekeeper in harvesting and preparing the honey for consumption also affects appearance and consistency. As mentioned, some beekeepers choose not to filter their honey at all, resulting in higher levels of wax particles, debris, and bee remnants. 

Other beekeepers choose to mix crystallized raw honey with liquid raw honey to create creamed honey. This accelerates the crystallization process without altering the chemistry or natural benefits.

If honey comes in so many different varieties, how do I know if my honey is spoiled?

Raw honey takes a long time to spoil. If stored properly it will never expire. You may be familiar with the story of honey uncovered in an Egyptian tomb, dated to about 5000 BC, which was deemed safe to eat (it’s debated if anyone actually ate it). Or you may have seen stories on forums about people eating honey found in archaeological digs (not recommended).

Because of its high acidity and low moisture, honey essentially preserves itself. However, it can still become contaminated by external sources. Or, if the water content heats over time, honey may ferment and spoil.

Therefore, it's best to store your honey in a cool, dry place and properly seal it. Be mindful of what it comes in contact with, such as a used utensil or another food. If anything seems off about it, particularly a moldy appearance or a sour smell, don’t risk it. 

But if you’re like us, your honey isn’t around for long anyway.

You now understand crystallization, how to prevent it, and what traits are normal for raw honey. Let’s talk about how to reverse the crystallization process and reliquify your honey.

Before you warm your honey, keep in mind...

To make the most of the delicious natural flavors and powerful health benefits of raw honey, follow these best practices when de-crystallizing:

  • Maintain a constant and even temperature, preferably from an indirect source.
  • Only warm honey in a glass container, not plastic.
  • Don’t reliquify the same honey multiple times for the best-tasting results. Only warm the amount you’re going to use immediately.

Note: If the honey will be subject to high temperatures anyway (for cooking or baking), you don’t have to worry about gently warming it.

Why worry about heat?

High heat and rapid temperature changes degrade honey. It loses the potency of its natural flavors and aromas. Plus, high temperatures kill helpful enzymes, antioxidants, and antibacterial properties that make honey a health agent. 

You’ll find temperature guidelines vary slightly across sources. To be safe, we recommend keeping your honey below 104° F and above 95° F, which is when the crystals start to dissolve. Above 110° F is the danger zone for natural compounds.

How to warm and liquify honey

Let’s get straight into it. Below are four methods for gently warming your crystallized honey to return it to liquid form.

The Double Boiler:

Because direct heat can risk burning or overheating honey, we recommend not using a traditional double boiler method. Instead, heat the water on the stove but remove it from the flame before placing your jar inside.

Double Boiler Steps:

  1. Place your glass honey jar in a pot and fill it with enough tap water to rise just above the level of honey but below the lid.
  2. Remove the jar and heat the pot of water on the stove until it’s warm but not boiling.
  3. Turn off the stove and place the jar back in the warm water. Stir the honey occasionally to help it liquify evenly.
  4. If the water cools too much before the honey is fully liquefied, repeat the process.

Double Boiler Tips:

  • If you have a candy thermometer, keep an eye on the temperature of the honey not just the water. Monitor it to to ensure it doesn’t go above 104° F. 
  • No thermometer? Test the water by carefully touching the surface. If it feels warm but too hot to touch briefly, it’s at the right temperature.

The Counter Bath:

This method is similar to the double boiler but works without a stove.

Counter Bath Steps:

  1. Place the jar of honey in a heat-safe bowl.
  2. Run tap water into the sink until it’s warm but not boiling, then fill the bowl until it rises above the level of honey but stays below the jar’s lid.
  3. Stir the honey occasionally, and add more warm water as needed to maintain the temperature.

Note: You can keep the jar’s lid off for stirring, but be careful to not let any water splash inside the jar.

The Tech Cheat - Sous Vide

If you have a sous vide or an instant pot handy, you can get real precise.

Steps:

  1. Follow the appliance instructions to heat water to 110° F. 
  2. Place the honey jar in the water, ensuring there’s no risk of water getting inside the jar. 
  3. Stir occasionally until the crystals have dissolved.

The Au Naturel: 

If you don’t have equipment or prefer not to use it, you can find simple, natural ways to warm your honey.

  • Place it near a heat vent, in a sunny window, or near a burner while you cook, 
  • Wrap it inside an electric blanket or place it in a slightly warm car. 

Whatever your method of choice, be aware you’ll have less control over the temperature adn you may not get an even distribution of heat and you can’t control the exact temperature. Just do your best to avoid overheating the honey.

What not to do

There are a few things not to do when you’re de-crystallizing honey. DON’T—

  • DON’T Microwave: Your honey is at risk of heating too quickly and unevenly. 

*The only exception is if you’re going to be using the honey for recipes that bring it to a high heat anyway.

  • DON’T Warm In Plastic: Even at lower temperatures like the ones we recommend, hot plastic can leach harmful chemicals into your food. If your honey is in a plastic bottle, transfer it to a glass container. All Honey House products are already in glass jars, so you don’t have to worry about that.
  • DON’T Reliquify Over and Over Again: Your honey will degrade faster. Only warm the amount you’re ready to consume.
  • DON’T Add Water: Besides changing the taste and reducing the potency of honey’s rich flavors, adding water can also increase the risk of fermentation or spoiling.

DON’T Place In Boiling Water: Water boils at about 212° F. Even if your honey doesn’t get that hot, it’s still too high for safely and slowly warming your honey or keeping it from losing its healthy enzymes.

Summary

It’s easy to gently and safely warm your honey while maintaining optimal taste and preservation. Follow best practices, only warm what you need, and you’ll be fine. Crystallization is a beautiful and fascinating natural process that creates a new way to experience honey. But sometimes, you just need that sweet, smooth, drizzle.

Enjoy your raw honey however you prefer, keep it well stocked, and stay supernatural!