Crystallised Honey

Only raw honey will crystallise, if you see crystallised honey in the shop it’s actually a testament that what you are looking at is the real deal!

Honey crystallisation is a natural process that occurs over time. Here is some of the science behind why it occurs; Honey is a super saturated sugar solution made up of water and a mix of sugars – mostly glucose and fructose. Over time the sugar begins to “precipitate out” of the solution which means water separates from the glucose causing the sugar to take a crystal form. When honey crystallises, new crystals will continue to build upon olders crystals until all of the glucose in the honey is crystallised.

Unfiltered honey usually crystallises faster than filtered honey, this is because crystals are able to form on the pollen, beeswax or particles within the unfiltered solution.

You can’t fully prevent raw honey from crystallising but you can take steps to slow down the process. Crystallisation happens faster at lower temperatures, so be sure to keep your honey in a warm environment. (the warmer the better) Also storing your honey in glass helps.

Some honeys will crystallise faster than others, Honey with higher levels of glucose to fructose will crystallise much faster. Of our varieties of honey, usually Wondecla and Millstream are the first to crystallise, while Lake Eacham, Chewko and Avocado are very slow to crystalise.

If your honey crystallises, it’s perfectly safe to enjoy as is, some people even prefer honey in this state as it’s easier to spoon or spread on toast, crystalised honey is actually the start of creamed honey. however,
If you would like to restore your crystallised honey to a liquid state, we recommended the following process:

●  Place your honey jar in a warm sunny spot
●  Place your honey jar in a bowl of warm water

Remember the natural temperature in the hive is around 35 degrees, you can heat your honey to this temperature range and not compromise the integrity of your raw honey.