If you’ve ever opened a jar of honey and found it thick, grainy, or solid instead of smooth and liquid, you’re not alone. Crystallization is a natural process and, contrary to popular belief, it does not mean your honey has gone bad. In fact, it often means the opposite.
Honey is made mostly of natural sugars and a small amount of water. Over time, one of those sugars — glucose — can separate from the liquid and form crystals. This happens more quickly in cooler temperatures or in honey that hasn’t been heavily processed. Different types of honey crystallize at different speeds depending on the flowers the bees visited.
