National HoneyBritish raw honey

Why honey crystallises (and how to gently soften it)

Set or grainy honey is not spoiled — crystallisation is completely natural. Here is why it happens and the safe way to return a jar to a runny state.

23 May 2026·5 min read·Honey

If your jar of raw honey has turned thick, cloudy or grainy, don't worry — it hasn't gone off. Crystallisation is a natural process, and in many ways it's a sign the honey is raw and unprocessed.

What's actually happening

Honey is a super-saturated sugar solution — mostly glucose and fructose. Over time the glucose naturally comes out of solution and forms crystals. Honeys with more glucose (like oilseed rape or wildflower) set quickly and firmly; others (like acacia) stay runny for much longer.

It's not a fault

Set honey is prized in much of the world and spreads beautifully on toast. The flavour is unchanged — only the texture is different.

How to gently soften a jar

  1. Stand the open jar in a bowl of warm (not boiling) water, around 40°C.
  2. Stir occasionally and top up the warm water as it cools.
  3. Repeat until the honey is runny again.

Avoid the microwave and boiling water. Strong heat can dull the aroma and the delicate character that makes raw honey worth buying in the first place. Gentle and slow is always best.

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