This honey had just been extracted from the hive, so it’s beautifully runny and golden. But over time, you might notice your honey starting to crystallise – and that’s completely normal.
Crystallisation happens because honey is made up of natural sugars. The balance between glucose and fructose determines how quickly it sets. Honeys with more glucose (like rapeseed) tend to crystallise faster than those higher in fructose (like acacia).
Temperature also plays a big part – cooler storage (below 14°C) encourages crystals to form, while warmer conditions slow it down.
If you prefer your honey runny again, just stand the jar in warm water (around 40°C) and stir gently until it’s smooth. Avoid boiling water or microwaving, as that can affect the flavour and nutrients.
Crystallised or runny, both are signs of pure, natural honey straight from the hive. 🐝
RealHoney #LocalHoney #RawHoney #Beekeeping #HoneyFacts
Leave a Reply