If your jar of honey has turned thick and grainy, nothing has gone wrong. Crystallisation is a natural process that happens in raw honey that has not been heated or ultra-filtered.

What causes it

Honey is a supersaturated mix of glucose and fructose. When the temperature drops, glucose separates from water and forms tiny crystals. Honey with more glucose, such as mustard or multiflora honey, crystallises faster.

Is crystallised honey safe?

Yes. The taste, nutrition and shelf life stay the same. Many people prefer the spreadable texture on toast.

How to make it runny again

  1. Close the lid tightly.
  2. Place the jar in a bowl of warm water (about 40–45°C) for 15–20 minutes.
  3. Stir and repeat if needed. Never microwave it or use boiling water.
Tip: store honey at room temperature, away from the fridge, to slow crystallisation.