Why Does Honey Crystallise?
A grainy or firm jar does not automatically mean the honey has spoiled. Crystallisation is a normal physical change in honey.
What is happening in the jar?
Honey contains sugars dissolved in water. Some glucose can leave the liquid and form crystals. The balance of glucose and fructose, water, temperature and tiny particles affects how quickly that happens. The European Commission's CORDIS explanation and Southern Cross University fact sheet describe these factors and why different honeys can crystallise at different rates.
Is crystallised honey bad?
Crystallisation itself does not mean honey is spoiled. The texture can be spreadable or grainy and may change over time. It also does not prove purity, origin, a particular processing method or superior quality. If you are concerned about a jar for another reason, ask its producer.
What if I prefer it runny?
For a gentler change in texture, put a closed jar in a bowl of warm—not boiling—water and allow time for crystals to dissolve. Avoid direct high heat; repeated or excessive heating can change honey's aroma and quality. Always follow the jar's storage instructions.
Does the variety matter?
Yes: floral source can affect sugar balance and texture, but a variety name cannot predict the precise behaviour of a particular jar. Explore our summer blossom and autumn heather pages, then find a stockist or send a direct request.