Local honey, Bees and Queens from Long Island, New York
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Question:After a while I noticed that honey tend to crystallize. Are some honeys more likely to crystallize than others?

Answer: All honeys tend to crystallize after a while. This does not mean that anything is wrong with that honey. It is true that some honeys tend to crystallize faster than others. It all depends of the ratio of different sugar types in honey: glucose, fructose and saccharose. It is only glucose that hardens. The more glucose the faster the honey crystallizes and the harder it can get. People wonder why honey in store displays do not crystallize. That is because that honey has been heated to 145°F before packing. We do not heat our honey so they are prone to crystallization. You can prevent crystallization by storing honey in a warm place in the house.