How to Decrystallize Honey

by Stephanie Coco-Palermo ; Updated September 28, 2017

When glucose precipitates in honey, crystals will appear.

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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.

Photo Credits

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About the Author

Stephanie Coco-Palermo has been writing professionally since 2006. She has written articles ranging from film reviews to interviews with hospital clinicians, from travel guides to feature articles on musicians. She has served as acting music editor for and holds a bachelor's degree (honors) in communication from the University of Ottawa and a master's degree in international affairs from Carleton University.