Why Does Honey Crystallise — And Is It Still Good to Eat?

If you've ever reached for your jar of honey and found it has turned thick, grainy or even completely solid, you might wonder if something has gone wrong. It hasn't. Crystallisation is a completely natural process — and in many ways, it's a sign of quality.

What causes honey to crystallise?

Honey is made up of natural sugars. primarily glucose and fructose. Over time, the glucose naturally solidifies and forms crystals. How quickly this happens depends on the floral source, the ratio of glucose to fructose, the temperature it's stored at, and how it's been processed.

Raw, unfiltered honey, like ours, crystallises faster than heavily processed supermarket honey, precisely because it hasn't had the natural pollen and enzymes stripped out.

Is crystallised honey safe to eat?

Absolutely. Crystallised honey is just as nutritious, flavoursome and safe as liquid honey. Some people actually prefer the texture - it spreads more easily on toast and doesn't run off.

How do you soften it?

Simply place your jar in a bowl of warm (not boiling) water and leave it for 20–30 minutes, stirring occasionally. Never microwave it — high heat damages the natural enzymes and can alter the flavour. Keep your honey stored at room temperature, away from direct sunlight, and it'll stay in good condition for years.

What is soft set honey?

Soft set honey is intentionally crystallised to a smooth, spreadable consistency — the best of both worlds. It won't run, it won't set rock solid, and it's perfect on toast, crumpets or straight from the spoon. If you've never tried it, our Soft Set — available as a buy 3 for £22 deal — is a great place to start.

Raw. Unblended. Straight from our own hives on the South Yorkshire/Derbyshire border.