Why Honey Crystallizes
The crystallization of honey is actually an attribute of pure and natural honey.
The overabundance of sugar makes honey unstable.
Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution.
The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar).
The proportions of these two sugars are characteristic of the plants the bees fed on to make their honey.
It’s the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose
How to make Honey Liquid again
Crystallized honey is totally safe to eat, and can easily be returned back to a liquid state.
If your honey has crystallized, you can make it smooth and golden once again.
Simply heat a pot of water with low heat.
Remove the pot from the stove and place your honey jar inside.
Be sure to take the lid off your jar before placing it in the warm water.
Honey should not be heated above 40C