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Sometimes, you may find a jar of honey from the cupboard and see its thick, cloudy, and gritty. It might look like there is sugar settled at the bottom, or the whole jar may have turned solid and pale. A grainy, cloudy, or solid jar of honey has not spoiled, rather the glucose in the honey has just formed crystals.
To make it liquid again, open the jar and set it in warm water, stirring until the honey clears. Only gentle warmth is needed, so do not boil it, and do not microwave a plastic squeeze bottle.
Why Honey Crystallizes
Honey crystallizes when glucose separates from the liquid and forms solid crystals. The National Honey Board calls this "the natural process by which the glucose in honey precipitates out of the liquid honey." Precipitation simply means a dissolved substance separates from a liquid and turns solid.
There is significantly more sugar than water in honey. A 2022 study described honey as typically more than 80% sugar and less than 20% water, with glucose and fructose both present in high amounts. With so much sugar packed into so little water, the solution cannot stay liquid indefinitely.
These two main sugars behave differently in water. Fructose dissolves easily and stays liquid, while glucose dissolves much less readily in water than fructose, meaning glucose-rich honeys crystallize faster than honeys with more fructose. As glucose molecules drift through the jar, they slowly solidify, eventually locking together into solid grains.
Food-chemistry studies use the ratio of glucose to water to predict crystallization. A ratio above about 2.0 results in rapid crystallization, and a ratio below about 1.7 results in slow crystallization. If a batch of honey contains 36% glucose and 17% water, dividing 36 by 17 yields about 2.12. As the glucose to water ratio is above 2.0, the honey crystallizes quickly. If another honey contains 28% glucose and 17% water, dividing 28 by 17 gives about 1.65. Falling below 1.7, the honey will resist crystallization and stay liquid much longer.
Fine air bubbles and suspended particles speed crystallization, with the National Honey Board stating filtering can keep honey liquid longer. Filtering removes bits of wax, pollen grains, and air pockets that serve as starting points for crystallization. Honey described as raw may therefore crystallize quickly, although the word "raw" alone does not tell you exactly how a particular jar was processed.
Cool storage speeds the change. When honey chills, glucose molecules slow down and link up more easily. University of Missouri Extension says honey starts forming crystals as it gets older or when it is refrigerated, and University of Illinois Extension advises room-temperature storage because a refrigerator speeds crystallization.
Different floral varieties also crystallize at different rates. A few may not crystallize at all. Honeys high in glucose, such as clover, dandelion, and canola, tend to crystallize quickly, while high-fructose honeys such as tupelo, black locust, and sage can stay liquid for years.
Crystallization is also used on purpose. Creamed honey, also sold as whipped honey, is intentionally sold in crystallized form so that it spreads like butter at room temperature, according to the National Honey Board. It is made by blending a small amount of finely crystallized honey into liquid honey and holding it at roughly 55 to 57 degrees Fahrenheit, a method developed at Cornell University in the 1930s. Controlled chilling and starter crystals create a smooth, velvety spread rather than coarse grit.
How to Decrystallize Honey
When a jar turns solid or gritty on your shelf, you can easily melt the crystals and return the honey to a smooth liquid.
Use a warm-water bath for honey in a glass jar. Leave the jar open, place it in the warm water, and stir until the crystals dissolve and the honey becomes clear. Leaving the lid off prevents trapped steam from condensing inside the jar.
Clemson University Cooperative Extension advises setting the opened jar in a heat-safe container holding about 1 to 2 inches of hot, not boiling, water, and warns that too much heat can change the honey's color and flavor. A heat-safe bowl, dish, or small pot on the counter works well. Add hot water until it reaches 1 to 2 inches up the jar, rest the open jar inside, and stir with a clean spoon every few minutes until the crystals dissolve and the liquid clears.
Use hot, not boiling, water. The National Honey Board warns against boiling or scorching honey, as the excessive heat destroys delicate floral aromas, darkens the syrup, and ruins the flavor. If the water bath cools before the crystals dissolve, remove the jar, refresh the warm water, and continue stirring.
Plastic containers of honey have to be treated differently. University of Missouri Extension says not to place a plastic honey container in the warm water, and Safeway's store-brand squeeze bottles warn to "not microwave container." Hot water can soften or warp plastic bottles, and microwaves create hot spots that melt plastic and scorch honey.
Spoon the honey into an open glass jar before warming it. Once the honey is in glass, set the open jar in your warm-water bath and stir until it liquefies.
You can also leave honey crystallized and scoop it from the container, with the National Honey Board stating crystallized honey can be eaten as it is. Firm honey spreads easily across warm toast, stays on a spoon without dripping, and melts quickly in hot tea.
How to Store Honey and Read Its Date
Proper storage keeps honey liquid longer and protects its natural flavor.
Keep honey tightly covered at room temperature. A dry pantry shelf, cupboard, or counter out of direct sunlight works best. University of Missouri Extension gives a range of 50 to 70 degrees Fahrenheit and says a closed container keeps honey from absorbing moisture or odors from the air. A loose lid allows outside cooking aromas to seep into your honey.
Do not use the refrigerator. Chilling honey places it in the temperature zone where crystals form fastest, turning liquid honey solid within weeks.
Keep the container sealed to protect against moisture. Honey draws moisture from the air, and due to its low natural water content, it readily absorbs ambient humidity whenever left uncapped. Clemson University Cooperative Extension says added moisture can create conditions for mold and yeast growth, so keep the lid on. As long as honey remains dry, microorganisms cannot grow in it. Diluting honey with atmospheric moisture allows dormant yeasts to wake up and cause fermentation. Wipe the rim clean and secure the cap to prevent this.
When checking the container, you will often find a date printed on the label or cap. Federal rules do not require a date on honey, as it does not spoil under normal pantry storage. A "best by" date on a jar of honey reflects the packer's estimate of quality, not a safety cutoff.
The National Honey Board says sealed honey "can remain stable for decades and even centuries," but it can darken, lose aroma or flavor, or crystallize during storage. It also says, "For practical purposes, a shelf life of two years is often stated." This explains why a jar can carry a date even though properly stored honey lasts a long time. The date tells shoppers when the honey will taste freshest, even though properly sealed honey remains stable for years.
What Grade A, Raw, Clover, Wildflower, and Organic Mean
When looking in the grocery aisle, honey jars display many different quality grades, floral types, and processing claims. Understanding these terms helps you choose the right honey.
"US Grade A" is a voluntary USDA quality grade for extracted honey. The standard measures flavor and aroma, absence of defects, clarity for filtered honey, and soluble solids, which correspond to moisture. Color does not affect the grade. A deep amber honey can earn Grade A just like a pale honey. The grade does not state where the honey came from or whether it is raw.
USDA standards define three quality grades: U.S. Grade A, U.S. Grade B, and U.S. Grade C. Scoring uses a 100-point scale evaluating flavor and aroma (up to 50 points), absence of defects (up to 40 points), and clarity (up to 10 points). Flavor and aroma evaluate typical honey taste free from off-flavors, fermentation, or caramelization. Absence of defects measures cleanliness, penalizing samples containing stray particles like comb or propolis. Clarity evaluates how free filtered honey is from suspended haze or fine air bubbles.
Grade A requires at least 90 points and a minimum of 81.4% soluble solids (maximum 18.6% moisture). Grade B requires 80 points and 81.4% solids, while Grade C requires 70 points and allows up to 20.0% moisture. Any honey with more than 20.0% moisture is classified as Substandard. For example, if a honey scores 92 points for flavor, cleanliness, and clarity but contains 19.2% moisture, it fails Grade A because its soluble solids drop below 81.4%.
The USDA also designates seven color classes for extracted honey: Water White, Extra White, White, Extra Light Amber, Light Amber, Amber, and Dark Amber.
USDA standards define two styles. Strained honey has had most particles, such as comb and propolis, removed, but grains of pollen and small air bubbles may still remain. Filtered honey has had all or most fine particles, pollen grains, and air bubbles removed. Filtered honey looks clear on the shelf, whereas strained honey retains its microscopic pollen.
Signature SELECT and O Organics are Safeway's own brands. The Signature SELECT clover bear carries "U.S. Grade A," lists "Honey" as its sole ingredient, and says "Product of USA, Argentina, Canada."
The same clover honey also comes in a squeeze bottle.
"Raw" has no official federal definition, according to the National Honey Board. The board says it generally means honey has not been heated or filtered. The Signature SELECT wildflower jar uses "Raw" in its name, carries "US Grade A," lists "Honey" as its sole ingredient, and says "Product of USA, Argentina, Canada."
Local Hive's clover honey is another jar that has "raw" and "unfiltered" on its label.
"Clover" and "Wildflower" identify floral sources, referring to the flowers from which bees gathered nectar. FDA guidance allows a plant or blossom in the name when the producer has information showing it was the chief floral source.
The National Honey Board describes clover honey as a blend made from several clover species. It describes wildflower honey as coming from miscellaneous and undefined flower sources. Clover honey offers a mild, sweet flavor, while wildflower honey features a deeper amber color and a varied, complex flavor.
"Organic" on the O Organics jar is supported by the certification printed on its label, stating "USDA Organic. Certified Organic by Quality Assurance International." The jar lists "Organic Honey" as its only ingredient, carries "US Grade A," and says "Product of Brazil and India."
Read the ingredient line when you want to know what is in the container. FDA guidance says a food containing only honey is named "honey" and does not need an ingredient statement, while a mixture of honey and another sweetener must be named and labeled to show the blend. These plain store-brand honeys list only honey or organic honey.
Hot honey has more than one ingredient. Signature SELECT Hot Honey lists "Honey, Dried Chili Peppers, Vinegar."
The Manuka Doctor jar lists "Honey." Its label also prints "MGO 83+; NPA 5+" and "Product of New Zealand."
Egmont's Manuka Vitality is certified for at least 85 mg/kg of MGO, according to its product description.
Manuka honey is made from the nectar of Leptospermum scoparium, a shrub native to New Zealand. "MGO" stands for methylglyoxal, a compound found in manuka honey, and the number represents the milligrams of MGO per kilogram of honey. "NPA" stands for non-peroxide activity, a measure of antibacterial activity.
The Warning on Every Honey Label
The CDC says, "Do not feed honey to a child who is younger than 1 year old." Safeway's store-brand honey labels print the same warning. The American Academy of Pediatrics gives the same advice.
This strict rule exists because honey can contain spores of Clostridium botulinum, the bacterium that causes botulism. These spores occur naturally in soil and dust, where foraging bees may encounter them. In older children and healthy adults, established digestive systems and mature gut flora keep the spores from germinating, allowing them to pass through harmlessly.
In infants under 12 months, the immature gut allows these spores to grow and produce toxins, causing infant botulism. The resulting illness attacks the infant's nervous system. Symptoms the CDC lists include constipation, poor feeding, lethargy, a weak cry, and muscle weakness that can make a baby appear "floppy." If an infant shows these symptoms, seek immediate emergency medical care.
The CDC and the American Academy of Pediatrics advise against giving honey to infants in any form. The spores are heat-resistant, so cooking or baking honey does not make it safe for a baby. Never feed honey, foods sweetened with honey, or baked goods containing honey to a baby.
Common Questions About Honey
Is crystallized honey bad?
No. Crystallized honey contains glucose that has formed solid crystals, and crystallization does not mean the honey has spoiled. Crystallization is a natural physical change, not a sign of decay. The honey retains its original flavor and sweetness, and it remains completely safe to eat.
How do you decrystallize honey in a plastic bottle?
Transfer the honey with a spoon to an open glass jar. Warm the glass jar in water, stirring as the crystals dissolve and the honey clears. University of Missouri Extension warns against putting the original plastic container in water and Safeway's store-brand squeeze bottles warn against microwaving.
Does honey expire?
For practical purposes, the National Honey Board often gives honey a shelf life of two years. Sealed honey may stay stable for decades or even centuries, though its color, aroma, flavor, and texture can change. Keep it tightly closed and dry.
What does Grade A mean on honey?
US Grade A gives extracted honey a voluntary USDA quality score based on how it tastes, smells, and looks, along with how much water it holds. The honey's color and origin are not relevant to the score. Under USDA standards, Grade A honey must score at least 90 out of 100 points for flavor, defects, and clarity, and keep moisture at or below 18.6%.
What is the difference between clover and wildflower honey?
It represent the honey's floral source. Clover honey is blended from several types of clover, while wildflower honey comes from mixed and undefined flower sources.
Should honey be kept in the fridge?
No. Store it tightly closed at room temperature because refrigeration speeds crystallization.
How do you measure honey without it sticking to utensils?
Clemson University Cooperative Extension suggests coating the inside of the measuring cup with a thin layer of cooking oil or water before you measure honey.
How do you substitute honey for sugar in baking?
Clemson University Cooperative Extension gives these adjustments when honey replaces sugar in baked goods:
Start by replacing the sugar with half as much honey, so 1/2 cup of honey for 1 cup of sugar.
Decrease the other liquids in the recipe by 1/4 cup for each cup of honey used.
Add 1/2 teaspoon of baking soda for each cup of honey, to offset honey's acidity.
Lower the oven temperature by 25 degrees Fahrenheit, as honey makes baked goods brown faster.
