When honey is stored over a period of time, crystals form and the honey solidifies. These crystals may appear due to a variety of reasons, including moisture content, storing honey in temperatures above 50 degrees F and the types of flowers that bees harvest nectar from. Though crystallized honey is still edible, these crystals make the honey nearly impossible to spread. Fortunately, this natural occurrence can easily be altered in a few short steps.
Fill a pot large enough to contain a glass jar of honey.
Place the glass jar of honey with tightly closed lid in the pot. Fill with water to cover well above the portion of the jar containing crystallized content. Place the pot on a stove top burner.
Heat the pot on medium-low. Simmer for 20 to 40 minutes, or until honey reaches a normal consistency.
Use your microwave for faster decrystallization. Remove the lid and heat the jar with medium power for about 30 to 60 seconds.
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