Someone once said honey has to be crystallized to be real — well this is not true. Glucose to fructose levels in honey and whether crystal seeds exist in the honey or storage tank determine crystallization.

All plants that produce nectar have varying degrees of glucose and fructose. There really is not much correlation to the color — some pitch black honey stays liquid after 10 years while some almost clear honey turns hard as a rock.

The science behind it is quite simple: the higher the fructose content, the less likely it will crystallize. Honey without crystal seeds also takes longer to crystallize. These seeds start the growth of crystals and they grow until the entire jar is solid.

If your honey has crystallized, simply warm it gently in warm water to return it to liquid form. Crystallization is a natural process and does not indicate the honey has gone bad.