Crystallization

The raw honey crystallization is little understood by the consuming public. Many assume that crystallized honey is adulterated or spoiled but this is not so.

The two principal sugars in raw honey are fructose and glucose . The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the honey crystallization, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid.
When glucose crystallizes, it separates from water and takes the formof tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized.

The honey crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture. What's more, the crystallization of honey actually preserves the flavor and quality characteristics of your honey. Many honey users prefer it in this state as it is easier to spread on bread or toast. Indeed, some raw honey recipes can be easier to make with fully-crystallized honey and the taste is richer.

If your prefer the liquid state of your lovely honey, you can simply give it a bath. Place the crystallised jar of honey into a bowl of warm water and let the jar stay there until the crystals start to melt.
It is important to note that one must not use boiling water or microwave to carry out this process as it will damage the healthy properties of honey. Other points to remember :
Heat glass jars, not plastic jars. If your honey is in a plastic bottle, transfer it before heating it.
Heat the jar with the lid off, not on, and stir every few minutes.
Heat small batches at a time.

Don’t be in a rush to heat up your crystallised honey. Stop, wait and think again! Yes, there are plentiful of ways to use the honey is its solid form and a lot many people find it more tastier and crunchy this way.

Adding crystallised honey to your tea is the best, healthiest way to sweeten it.
Spread it on the toast or mix into yogurt for a crunchy change.
Use it as a substitute for raw honey while baking or place into the middle of muffins or cupcakes.