If your honey crystallizes….

 

if your honey crystallizes,

 

“Most pure raw or unheated honey has a natural tendency to crystallize over time. Crystallization does not affect the honey except for colour and texture. Crystallized honey is not spoiled and preserves the flavour and quality characteristics of the liquid honey. Some honey users like it in this state since it is easy to spread on bread or toast without dripping off and the taste is richer.

Bear in mind that crystallization of honey has no bearing on its quality, but it is an attribute of pure and natural honey.”

source: Khalil Hamdan

“How fast will honey crystallize? Different types of honey will crystallize at different rates. Some honey crystallizes within a few weeks after extraction from the combs, whereas others remain liquid for months or years. The following factors influence the speed of crystallization:

(i) the nectar source collected by bees (the sugar composition of honey),

(ii) the methods in which honey is handled (processed) and

(iii) the temperature in preservation.”

 

 

This is our one year old honey. It crystallized after roughly 8 months.

(We store it very cool, at temperatures which actually encourage crystallization.)

after 8 months, or so, crystallized honey

Maple Syrup, from our neighbors, does the same

(“makes your teeth feel good!”)

crystallized syrupmakes your teeth feel good!

We don’t mind the honey being crystallized, except that you just cannot drizzle the honey quite as delicately and precisely as when it’s perfectly liquid.

 

to liquify your crystallized honey

 

All of our honey is in glass containers. Simply place our honey jar (yep, the whole jar) inside any other container larger than it. This is usually a pot, or deep stainless bowl. We fill the pot or bowl with hot water from our sink, up to the lid of the honey container. Let it steep. You might find you need to do this more than once to get all the honey to thoroughly liquify.

 

you don’t want the water to be too hot though

Again, according to

Khalil Hamdan

“The temperature should not go beyond 40 ºC (104 ºF) to avoid overheating. Overheating honey for any period of time will reduce its quality by destroying its enzymes, loss the delicate flavour, aroma and darkening the honey colour. Heating must be done with care if the nutritional value of the honey is not to be spoiled.”

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