Have you ever bought a jar of honey put it in the pantry and gone to use it and it’s crystallized? Well I have on more than one occasion. There technically isn’t anything wrong with crystallized honey. In fact some people prefer it that way, they like the texture and enjoy it on breads and what not. I just happen to be one of the people who prefers it to be liquid and smooth! So today I am going to share my little secret with you for how to liquefy crystallized honey!
This is what my honey looked like before. I left a box of these adorable honey jars on the laundry room floor, thinking they were out of the way. Well they were out of the way, unfortunately they were sitting on the cold air return, for one month of the summer. The extreme temperature allowed the honey to crystallize at a more rapid rate than normal. My problem was these cute little jars were favors for a baby shower I was helping host! Whoops!
So now to my secret for how to liquefy the honey … a MICROWAVE! It’s that simple! You can also use a double boiler but the key is to allow indirect heat to soften the crystals putting them back into a liquid state. For jars like this with a metal lid you will want to remove the lid and any liner and place your jar in the microwave. Depending on the wattage of your microwave it can take anywhere from 15 – 20 seconds to heat your jar. Once the jar is warm it will slowly warm the honey! Let the jar sit on the stove our counter for 2-3 minutes.
In no time flat you will have beautiful liquid honey again!
I have heard that microwaving honey will lose all the natural beneficial qualities of honey. Setting it in warm water or in a pan of water on low setting on the stove will melt your honey. Yes it takes longer, but doesn’t kill the good stuff.
If you are using Raw honey you can still heat it using a microwave. They key is not to overheat the honey, anything over 160 degrees can cause the enzymes to start breaking down. If you are using store bought pasteurized honey it does not carry the same enzymes due to the pasteurization process, so it really would not matter how high you eat it. Heating on the stove is another great way to liquefy the honey thanks for sharing!
The easiest was
Is to run it threw the dishwasher with a load of dishes, works ever time.
I’ll have to remember this! We always have just a little left that crystallizes and I just toss it… not anymore!
Waste not, want not!
Brilliant! My honey always crystalizes like that, now I know how to fix it!
Have you ever tried the crystallized honey on Bread? I’ve heard it’s good, but kinda chicken to try it out!
I haven’t tried it, but next time it crystallizes I’ll try that before warming it up!
I have found a simple way to keep honey from crystalizing. Use your honey to make creamed honey. Creamed honey is actually honey that has crystals that are oval in shape and not sharp like your typical crystals. Its easy. Mix storebought cramed honey you like the texture of and thoroughly mix with your honey. The creamed honey seeds your honey. I put mine in the fridge to make the crystalization go faster. 4 weeks or so and I have creamed honey. I want to try a recipe that will make my creamed honey semi liquid called cremasti med(sp?). I remember seeing it more than a year ago on pinterest. Hope this helps someone
oooooh! I like the sound of THIS!
Why in the world would you be afraid of eating crystallized honey? It’s still the same stuff. By the way, you can make your own honey butter by blending honey with butter. I don’t make it very often because it’s so good that I might eat too much of it.
I’m pretty sure I have a jar or two of crunchy honey in our cabinet – can’t wait to give this a try!
Love the honey jars!!
Do you have a source you would be willing to share for the jars?
I searched all over to find where we purchased them and came up empty handed. If I come across them again I will let you know!