This is a questions we get often. Don't throw it away! Crystallization or granulation is a natural process that occurs in honey.  It does not indicate spoilage.  In fact this is nature’s way to preserve honey. Honey is a supersaturated sugar solution out of which the glucose tends to crystallize. Honey is produced from various types of flower and blossoms.  Some honeys crystallize quickly – others much slower.

Crystallization can be reversed by heating. The primary means to heat the honey to remove the crystals is to place the honey container in a warm water bath (not boiling – the container will start to deform at about 140 degrees F) for a period of time to return the crystals to liquid.  It might take several applications of warm water, depending on the severity of the crystallization and the container.  We do not recommend microwaving honey because the plastic container will fail.  Honey will crystallize over time again, so the process of warming it up will need to be repeated.

Some preventative measures may be taken, including:  (1) Storing your honey at room temperature will deter crystallization. Crystallization occurs most rapidly at cool temperatures (40º - 57ºF) therefore honey should never be stored in the refrigerator.  (2) Preventing absorption of atmospheric moisture by tightly closing containers during storage.  (3) Do not contaminate the honey with toast crumbs etc. (4) Use more honey! As honey ages, it will start to crystallize.