How to Reliquify Crystallized Honey

Reader Contribution by Betty Taylor
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Raw honey will granulate in time, and it is perfectly fine to eat it that way if you wish. Depending on the floral mix, moisture content, and the temperature at which it’s stored, some honeys granulate sooner than others.

 Many people prefer granulated honey. You can use it as is in your favorite recipes, spread it on warm toast, or spoon it into a steaming mug of tea or coffee. But if you prefer to drizzle some honey over a warm biscuit, don’t despair! It can be liquified again with a little heat.

Most people just zap a bit of honey in the microwave or heat it in a pan of water on the stove. These methods work well, but you risk overheating and thus burning, darkening and damaging the honey as well as destroying nutrients and enzymes. Bee keepers often use special water-jacketed tanks or heating bands. These are expensive, often unwieldy for small batches, and also risk destroying the quality of the honey if not attended closely.

Ideally, to preserve color and quality, you want to hold the honey at about 105 to 115 degrees for several hours, depending on the size of your jars.

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