Honey guide

Honey crystallising: why it sets and what you can do about it

When honey sets, it's a completely natural process, not a sign of poor quality. You can simply stir it back to a creamy consistency, or gently warm it in a water bath to turn it liquid again.

Why does honey set?

Honey is made up largely of two sugars: glucose (grape sugar) and fructose (fruit sugar). Glucose dissolves less readily in the honey's water content than fructose does. Over time, this causes small sugar crystals to form, and the honey gradually turns creamy, then firm. This process is called crystallisation.

Fast or slow: it's down to the variety

How quickly honey sets depends mainly on the ratio of glucose to fructose, which varies by variety:

• Rapeseed: high in glucose, so Rapeseed honey often sets within just a few weeks, becoming finely creamy.
• Acacia: high in fructose, so Acacia honey stays liquid for an especially long time.
• Blossom honeys such as Spring blossom honey and Summer blossom honey fall somewhere in between and usually turn creamy.
• Forest honey often stays liquid for longer, while with Heather honey the gel-like texture is typical.

Storage temperature also plays a role. At temperatures of around 10 to 15 degrees, honey tends to crystallise faster than at room temperature. For tips on storage, see our guide Storing honey properly.

Is crystallised honey bad?

No. Crystallisation isn't a quality fault or a sign that honey has gone off. It simply shows that the sugars are rearranging themselves. The taste and aroma stay just the same. Firm, set honey is also no indication of a fake, as explained in the article Spotting Genuine Honey .

Stirring Honey Until Creamy

If you prefer fine, spreadable honey, you can simply stir set honey with a clean spoon. Stirring breaks up large crystals and gives the honey an even, creamy texture. Some beekeepers even stir their honey straight after harvesting so it stays fine and easy to spread.

Creamy Honey: By Design or By Chance?

Lots of people love honey best when it's creamy: it doesn't drip off the bread and spreads beautifully. Rapeseed honey and some blossom honeys naturally turn out this way. The finer the crystals, the softer the honey feels. Coarse, grainy crystals form when honey is left undisturbed for a long time. Giving it a good stir makes it smooth and even again.

Common Myths

• „Set honey is too old“: Not true – even young honey can turn solid within just a few weeks.
• „Liquid honey is better“: Liquid and creamy are simply two different textures – it's purely down to personal taste.
• „Sugar has been added“: The crystals are made up of the sugar that honey naturally contains anyway.
• „Honey always needs to be melted back down“: Not at all – creamy honey can be enjoyed just as it is.

Turning Set Honey Back to Liquid

If you'd rather have liquid honey, gently warm the jar like this:

• Either keep the lid tightly closed or loosen it, then place the jar in a water bath. The water should be warm, not hot – around 40 degrees at most.
• Leave it to stand for a while, stirring now and then, until the crystals have disappeared.
• Never place it directly on the hob or let it boil, as this will alter the aroma and colour.
• It's best to avoid the microwave: it heats unevenly, and certain spots can get far too hot.

Warming honey is all about preserving its aroma and texture. You can find out more about heat and honey in the article Heating Honey: In Tea and When Baking. After being warmed, the honey may crystallise again over time – that's completely normal.

Frequently asked questions