Crystallised honey is sometimes liquefied for bottling. How that is done determines whether the honey keeps its quality.

Why honey crystallises

Honey is a supersaturated sugar solution; the glucose crystallises out. The speed depends on the forage source.

Crystallisation is natural and not a fault. It is a sign of authenticity rather than a problem — many blended products do not crystallise at all.

The rule when warming

Gently and evenly. Overheating breaks down enzymes and raises the marker used for ageing.

That is not visible in the honey but is measurable in the laboratory — and it is one of the things checked at purchase.

What works

• A warm water bath at controlled temperature
• A warming cabinet in which buckets heat slowly
• Heating jackets around a tank

What they have in common is that the heat is indirect and even. Local overheating is the risk.

What does not work

• Directly over a flame or hotplate
• High temperature to save time
• Repeated warming and cooling

Every warming cycle adds up. Honey warmed several times carries that with it.

Stirring

Gentle stirring distributes the heat and prevents the bottom layer overheating. Vigorous stirring beats in air.

The alternative

Not warming but making creamed honey: controlled stirring produces very fine crystals and keeps the honey spreadable without heating.

For fast-crystallising types that is often the better route.

What the customer should know

That crystallisation is natural. Explaining this is one of the most useful things a beekeeper can do at a market stall.