Why Honey Crystallizes

September 1, 2021

You go to your pantry and grab a jar of honey. Upon opening it, you realize that it isn't the smooth golden substance you were expecting. It's paler with white flecks and has a lumpy/firm texture. 

Many people think these signs indicate spoilage. But don't throw away the jar! You simply have crystallized honey on your hands. It's perfectly safe to eat and just as delicious (if not more!). 

Curious as to how this crystallization process happens? All raw honey naturally crystallizes, meaning it's just a matter of time before yours takes on a new form. Read on to learn what factors speed up the process! 

Temperature

In the hive, honey crystallizes if the temperature drops below 50ºF. The same will happen if your pantry gets this cold. 

If you don't enjoy the texture of crystallized honey, monitor the temperature of your cupboard. Moving your jar to a warmer location will slow down the natural process.

Ratio of Glucose to Fructose

Raw honey is a super-saturated solution of glucose and fructose. Glucose is the substance that hardens, so if there is more glucose than fructose in your jar, you can expect the crystallization process to happen faster. Flavors with high glucose levels include clover and alfalfa, whereas flavors like maple and blackberry don't contain as much glucose.

Pollen

Many name brands filter out pollen to appease consumers. However, pollen is a sign of a good jar and leads to faster crystallization.

The Bottom Line — Enjoy Nature's Treat

As this post has explained, the crystallization of honey is natural. Factors like cold temperatures, high amounts of glucose, and the presence of pollen can speed up the process. Regardless, you'll get a treat that is just as safe as it is tasty.