Honey crystallization

Your honey should be fine, honey can crystalize and is completely safe. This occurs when the sugar separates from the water and takes the form of tiny crystals. It is ideal to use your honey within two years.

If you heat it up in a microwave or in a small water bath (about 2-3 inches of water in a saucepan), the crystals should dissolve. Be very careful—the jar will be hot! Honey can be heated to much higher temperatures than water. If heated in the microwave there could be some "spitting" or "popping" when you try to move the jar. Use hot mitts or hot pads for safety.

Honey storage tips

• Storage container: Honey should be kept in a tightly sealed glass jar If your honey was being stored with the two-piece canning lid, that may have let in excess air and let the crystals form. Some canning supply companies sell white plastic screw-top caps. These might give your honey better protection for short-term storage and prevent some of the crystallization.
• Short-Term Storage: Store honey between 50° F and 70° F. Keep honey away from sunlight.
• Long-Term Storage: Store honey below 41° F to preserve the original flavor and texture.