Crystallized Honey: Uses and How to Liquify

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If you are a beekeeper or a honey consumer, chances are, you have encountered  granulated or “crystallized” honey. Today, I am going to talk about why honey crystallizes and how to liquify it. I am also going to discuss the differences between raw honey and filtered honey. Finally, I am going to share some great tips on how you can use crystallized honey, including crystallized honey recipes. So, if you find yourself with a jar (or multiple jars) of crystallized honey, read on for inspiring crystallized honey uses and how to liquify!

Crystallized Honey, Crystallized Honey Uses, Crystallized Honey Recipes
Crystallized honey


Raw Honey vs. Filtered Honey

First, let’s talk about raw honey. Raw honey is honey that has not been heated (pasteurized) prior to filtering. Raw honey can contain pollen and propolis, which can speed up the crystallization process. It also contains more nutrients and antioxidants than filtered honey. The honey has had the wax, bees and impurities strained from it, leaving the pollen and propolis intact.

Next, let’s talk about filtered honey. Filtered honey is honey that has been heated and is then filtered. This is done for several reasons, including: prolonging crystallization, keeping the honey in a liquid state for a longer period of time and removing fine materials and air bubbles to give the finished product a clear product. Beware! Filtered honey that is purchased from your local grocer can contain added sweeteners such as high fructose corn syrup or brown rice syrup.

If you don’t keep your own bees, seek out a local beekeeper at your farmers market, or online. Knowing your beekeeper will allow you to ask questions. You may also be able to purchase a large quantity of honey that will last you all year and save yourself some money!

Why Does Honey Crystallize?

Crystallization is a spontaneous and natural process that occurs in honey. Raw or filtered honey can and will eventually crystallize. It is simply a matter of time. There are, however, measures you can take to slow the crystallization process down.

Proper Storage of Honey

First, storing your honey in a glass container, versus a plastic one will help to slow the process down. Why? Plastic is porous and can draw moisture. Ensure that your container has a tight fitting lid on it. Most importantly, store your honey in an area that is 50 degrees Fahrenheit or warmer.  Basically, the warmer, the better. But what should you do when you find yourself with crystallized honey? Furthermore, does crystallized honey have any uses?

Using Crystallized Honey in Recipes

Crystallized honey can be used as is and has many uses. So, let’s talk about some of those uses and maybe you will even pick up some new crystallized honey recipes!

When having toast, biscuits, pancakes, or any other warm bread, you can simply scoop some honey from your jar and spread it. The warmth from the bread will heat the crystallized honey, making it easy to spread.

Another use is to simply scoop some and mix it into your warm tea. When cooking, it is a wonderful sweetener to add to sauces and dishes.

And last, I specifically save my crystallized honey for canning season. When canning fruit, jam, jelly and marmalades, I use honey to sweeten them. I have found this to be the easiest and quickest way to use up a surplus of crystallized honey.

Most likely you will want some pourable honey, especially if your whole stash has crystallized. Read on for a quick fix!

How to Liquify Honey

Using honey in its liquid state can be, admittedly, easier to use. And at times it is necessary to pour honey, especially when adding it to baking recipes and the likes. Crystallized honey recipes can take a bit of extra time as you must scoop and scrape the jar. Fear not!

Liquifying honey is an easy, mostly hands off process that requires little more than time and items you already have on hand. Before getting started, it should be noted that liquifying honey should only be done with crystallized honey that has been stored in glass jars.

Crystallized Honey, Crystallized Honey Uses, Crystallized Honey Recipes
Various stages of liquified honey on the stovetop.

Needed Supplies:

  • Large, heavy bottomed, deep cooking pot
  • Water
  • Crystallized honey
  • Long spatula or spoon for stirring
  • Candy thermometer
  • Stovetop burner


  1. First, uncap the jars of crystallized honey and place the open jars in the bottom of the cooking pot.
  2. Next, fill the pot with water, taking care to not allow water to splash into the open jars of honey. Fill the pot so the water reaches 3 inches below the tops of the honey jars.
  3. Then, turn the burner on low-medium heat. The goal is to melt the honey at a slow, even pace. Depending on the size of the jar will depend on how long it takes to melt the honey.
  4. When the honey starts to melt and it is possible to insert a candy thermometer in one of the jars of honey, do so. The temperature of the honey should never reach above 104 degrees Fahrenheit. Adjust the flame if necessary.
  5. Now that the honey has started to melt, the long spatula or spoon can be used to carefully stir the melting honey, pushing any large chunks into the melted honey. Continue to monitor the temperature, adjusting the flame as necessary.
  6. Once the honey has completely melted, turn off the heat. Using a pot holder, very carefully remove the jars of honey to a towel to cool completely. Take extra caution to not get any drops of water in the honey jars as this will quicken the crystallization process.
  7. Once completely cooled, replace the lids on the jars and store in a warm, dark place. If necessary, wipe any moisture from the outside of the jars before storing.

    Crystallized Honey, Crystallized Honey Uses, Crystallized Honey Recipes
    Spending an afternoon in the kitchen liquifying several gallons of honey will save you time. I store mine in quart Ball jars as it is easier to use, both crystallized and in its liquid state.

Kitchen Notes:

  • The amount of time it takes to completely melt the honey will depend on how large the jar is and how crystallized the honey is. The important thing is to keep a slow, even heat that does not reach above 104 degrees Fahrenheit.
  • Liquifying crystallized honey does not prevent it from ever crystallizing again.

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