How to Fix Crystallized Honey

April 9, 2014 | By | Comments (4)

Jar of HoneyHard, crystallized honey, though perfectly safe to eat, probably isn’t what you’re looking for to sweeten your cup of tea. If you prefer your honey runny, try this trick to bring the sweetener back to a luscious, drizzly state:

Place the container in a bowl of hot water until the honey is smooth and runny, 5 to 10 minutes.

Alternatively, remove the lid, then microwave the jar in 30-second intervals. (If you’re running low on the sticky ingredient, this trick will also help get every last drop of honey out of the jar since warm honey tends to flow faster.)

To prevent crystals from forming again, store the honey in a cool, dry place (not the refrigerator) and avoid introducing moisture. You know what that means: No double-dipping once your spoon hits your tea.

If you’re cooking with sticky ingredients, like honey, see how to keep these sticky foods from…well, sticking to your measuring spoons.


  1. JL

    Or you could add equal parts of non=crystalized honey and whip it to make honey spread.

    April 9, 2014 at 2:33 pm
  2. McKenzie

    Crystallization in honey is completely natural and it will happen even if a jar has never been opened (assuming that it is pure honey and not the junk with corn syrup, stabilizers, and other additives). How fast this process occurs actually varies with the type of honey (i.e., what sort of flowers the bees visited in order to make it).

    Microwaving honey is honestly a terrible idea. From a safety standpoint, microwaves heat unevenly and it is very easy to get pockets of really high heat or even melt a plastic bottle. I know in my microwave, eyebrow wax doesn’t even need 30 seconds to become completely molten, so imagine honey would be an absolute mess after that interval.

    Microwaving raw (unpasteurized) honey is especially ill-advised because the intense heat kills off anything good in it (phytonutrients from the propylis, etc.). Be gentle! As a rule, most raw honey beekeepers never allow their honey to get warmer than the warmest day in their regional climate. The water method suggested is much better. You don’t need extremely hot water to do the job, either–just a little time and patience.

    There’s some good info in this article if you’d like to learn more:

    April 28, 2014 at 2:59 pm
  3. Sandra Wells

    Honey crystallization is a natural occurrence and has absolutely NOTHING to do will spoons, double dipping or moisture. Honey has a perfect moisture content of 17-18%. It is a natural enzymatic process that is easily manipulated by temperature. To keep liquid honey in a pourable state simply keep it in a WARM environment. The warmer it is the longer is stays liquid. To reliquify, treat as you would a baby bottle in a warm water bath. NEVER EVER microwave it, this results in immediately destroying the highly beneficial yeasts and enzymes present in honey.

    April 28, 2014 at 3:09 pm
  4. Sherry Lane

    OK.. Question @ Sandra Wells & @ McKenzie ..sometimes I warm up my tea in the microwave after I’ve added the honey and it’s dissolved.. does that ruin the properties in the honey

    April 28, 2014 at 7:02 pm

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