How to Fix Crystallized Honey (and the Best Way to Store It)

It’s discouraging when you reach for the honey, only to find it’s no longer a smooth liquid but grainy—like sugar! You might have even tossed it out, thinking it had gone bad. But the truth is, crystallized honey is still perfectly delicious and nutritious. The good news? Learning how to fix crystallized honey is easy, and with the right method, you can restore it to its smooth, golden state in no time.

crystallized honey glass bowl with beeswax in background

For centuries, honey has been treasured not just for its sweetness but for its remarkable properties. Did you know that honey is packed with beneficial antioxidants, vitamins, minerals, and even trace amounts of water? Ancient civilizations valued honey for its medicinal properties, using it to treat wounds, soothe sore throats, and even aid digestion. And remarkably, honey never spoils. Archeologists discovered pots of honey in Egyptian tombs that were still perfectly edible after thousands of years!

With so many incredible benefits, honey deserves a special place in every kitchen. But nothing dampens its magic faster than opening the jar and finding a grainy, solidified mess. If you’ve ever felt the frustration of trying to drizzle honey onto your toast or into your tea, only to find it stubbornly crystallized, you’re not alone.

Why Does Honey Crystallize?

Crystallization is a natural process and, believe it or not, it’s actually a sign of good-quality honey. The biggest culprit? Temperature. When honey is stored below 57°F (14°C), the crystallization process kicks in. Once it drops under 50°F (10°C), those tiny sugar crystals start forming visibly, and the longer it stays in chilly conditions, the more solid it becomes.

But temperature isn’t the only factor at play. Honey is made up of more sugar than water—mostly glucose and fructose. Because there isn’t enough water to keep all that sugar dissolved, it naturally begins to separate and crystallize over time. Raw, unfiltered honey tends to crystallize faster because it still contains natural bits of pollen and beeswax—tiny particles that encourage crystallization. This is why highly processed grocery store honey often stays liquid longer—it’s been filtered and heated, stripping out many of the beneficial compounds along with those natural “impurities.”

Is Crystallized Honey Still Good to Eat?

Crystallized honey is perfectly fine to eat—and some people even prefer it this way. The taste stays the same, but the texture becomes thicker and more spreadable, almost like a creamy butter.

Now, while crystallization itself is harmless, long-term storage in the wrong conditions can lead to fermentation—and that’s when things start to change. Honey is hygroscopic, meaning it naturally pulls moisture from the air. In raw, unpasteurized honey, this extra moisture can create the perfect environment for wild yeast to grow, leading to fermentation. The result? A tangy, sour flavor that’s not exactly what you signed up for.

Fermentation takes time, and properly stored honey (in an airtight container at room temperature) won’t turn into a science experiment anytime soon. If your honey has crystallized and you’d rather have it smooth again, no worries—I’ll show you how to fix it in just a few simple steps.

The Best Ways to Fix Crystallized Honey

With just a little gentle heat, you can bring honey back to its smooth, pourable form. Before you start, if your honey is in a plastic container, transfer it to a glass jar with a lid first. Why? Because plastic can warp when exposed to heat, and that’s the last thing you want when dealing with something as sticky as honey.

There are three tried-and-true methods to de-crystallize honey:

1. Stovetop Method

Bring a pan of water to a boil, then turn off the heat and let it cool slightly (to below 160°F). Place your honey jar in the warm water, making sure no water gets inside. Cover the pan and let it sit for about an hour, stirring occasionally.

2. Slow Cooker Method

Place the honey jar in your slow cooker and add enough water to cover it halfway. Set the slow cooker to Low and cover it. After 30 minutes, check the water temperature—it should stay below 160°F. If it’s too hot, add a little cold water. Let it sit until the honey is fully liquid again.

3. Sous Vide Method

If you have a sous vide cooker, set it up and fill a container with enough water to partially submerge your honey jar. Set the temperature to 140°F and let it heat for a few hours, checking occasionally. Once your honey is fully liquefied, you’re good to go!

MORE: Sous Vide Cooking 101: Easy Solution for Perfectly Tender Meals

The Best Way to Store Honey to Prevent Crystallization

Crystallized honey liquefied using the sous vide method. Find that cute (and airtight) honey dispenser here.

Want to keep your honey smooth and pourable? Proper storage is key. Here’s how to do it right:

1. Choose the Right Container

The best bet is to store honey in its original container, but any glass jar or food-safe plastic will do just fine. Avoid metal—honey is naturally acidic and can react with metal over time, leading to oxidation and an off taste.

2. Keep It at the Right Temperature

Refrigerating honey? Nope, don’t do it. Cold temps speed up crystallization, turning your golden liquid into a sugary block. Instead, keep it at room temperature—somewhere between 65-75°F is ideal.

If your home tends to run warm, store honey in the coolest part of your pantry—away from the stove, oven, or any heat-producing appliances. Direct sunlight? Also a no-go. Too much warmth can break down honey’s natural enzymes, reducing its quality over time.

3. Protect It from Moisture

Honey is hygroscopic, meaning it absorbs moisture from the air. That extra water can lead to fermentation—not exactly what you want in your morning tea. Always keep the lid tightly sealed to prevent moisture from creeping in.

Store your honey in a sealed glass or plastic container at room temperature, in a cool, dark place—and it’ll stay fresh, smooth, and delicious for a long, long time.

What NOT to Do When Fixing Crystallized Honey

When it comes to reviving crystallized honey, slow and steady wins the race. Heat is necessary, but too much of it can destroy honey’s natural goodness—including its enzymes, antibacterial properties, and delicate flavor.

Avoid Overheating

Apiculturist John Skinner from the University of Tennessee warns against heating honey too quickly or over direct heat. Here’s why:

98.6°F (37°C): Starts breaking down nearly 200 beneficial compounds, including antibacterial properties.
104°F (40°C): Destroys invertase, a key enzyme that helps break down sugars.
122°F (50°C) for 48+ hours: Begins turning honey into caramel, stripping away its natural sugars.
140°F (60°C) for 2+ hours or 160°F (71°C) instantly: Rapid nutritional degradation.

Can You De-Crystallize Honey in the Microwave?

Nope. It’s tempting, but a microwave heats too fast and unevenly, making it impossible to control the temperature. Best case? Your honey heats unevenly. Worst case? You destroy its benefits and alter its flavor. (Speaking from experience here—been there, done that, won’t do it again.)

Skip the shortcuts. Use gentle, controlled heat like a stovetop water bath, slow cooker, or sous vide method. Your honey–and morning tea–will thank you.

Question: Have you ever had honey crystallize on you? Did you fix it, or did you think it was ruined? Share in the comments section below.

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Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines

Jan says:

March 22, 2026 at 5:50 pm

I put my glass jar of honey in the oven and turn the oven light on. Warms gently and melts crystals.

Kathy says:

March 15, 2025 at 2:40 pm

I have honey from my father-in-law’s hives that’s almost 40 years old. For the past 30 years, it’s been on a shelf in our basement. It has never crystalized. My experience has been that the honey that crystalizes is the ones that come from a grocery store. The local honey never turns to crystals. A local bee keeper told be the ones that crystalize are the ones that have been heated. Hmmm?

Barbara says:

March 13, 2025 at 9:14 am

I buy local raw honey because it helps my allergies and I love it when it crystallizes! It doesn’t run off the bread when I make peanut butter and honey sandwiches and it melts just fine when I put it in my coffee.

Once the honey starts to thicken I transfer it to a to a shorter jar.

Gloria R says:

March 12, 2025 at 2:09 pm

I love my honey when it is crystallized! But not hard. When it is hard I just place the jar in a bowl of hot water and let it sit for a while. I do not put mine in the microwave. And I would never add syrup as I love organic honey in it’s pure form. So good!

Linda says:

March 12, 2025 at 12:48 pm

I buy local raw honey that comes in a large quart jar. They also sell several plastic bottles with a squeeze type opening, that I bought when I first tried them out. I have saved those plastic bottles for convenience, and transfer my honey into them. I did have an issue with crystalized honey if I didn’t use it regularly. Now I keep my bottle on the counter that butts up to my refrigerator. The bottles have kind of a flat side, like most salad dressings. The warmth from the fridge keeps the honey flowing freely.

Ron says:

June 27, 2023 at 5:48 am

From the article: “…setting sous vide to 140°F. Allow cooking for several hours, as needed to achieve liquid honey.” From the FAQ: “Heating honey to more than 140° F for more than 2 hours or more than 160°F will cause rapid degradation.” And even they say at 98.6 it starts to degrade. Other sources I’ve read suggest a good temp is 110 deg.

Patricia Goff says:

November 7, 2022 at 9:00 am

I miss the orange honey I used to get at Hertie overseas. It was the best.

Jan M Pingleton says:

October 31, 2022 at 3:50 pm

After you have gone to the trouble to de-crystallize your honey by one of the three methods suggested, if you add a little Karo syrup to the honey it will not re-crystallize. To some honey purists this is adulteration but if the taste is not materially affected, it is just good sense

Jeanne says:

October 29, 2022 at 7:10 am

An important caveat: Honey should never be given in any form (including baked goods and cooked foods) to babies under 1 year of age. Honey can contain Botulism spores, which in an infant can result in botulism food poisoning, which can be fatal. In babies, the spores can grow and multiply, producing toxins resulting in serious symptoms, including GI and muscular control problems (including breathing problems). The digestive system of babies over 1 year can handle these spores and so can have honey.

K. Martin says:

October 28, 2022 at 7:38 pm

I warm my crystalized honey (or to get the very last of it out of the container) by setting the container in microwave-warmed water in my 2-cup tempered-glass measuring cup for 4 or 5 minutes.

MS Barb says:

October 28, 2022 at 4:27 pm

I will put my crystallized honey in the top rack of my dishwasher & the hot water turns it back into liquid honey again!:)

Annie says:

October 28, 2022 at 3:41 pm

I bought 3 gallons of honey from a dealer and they sent it all in a crystal state. I called and asked them why, they told me that is the way they sent honey… I decided no more honey orders from me. I have ordered honey before and it was sent in liquid form. I wonder if anyone else has had this experience by ordering honey.

Ed says:

October 28, 2022 at 1:23 pm

Use the DEFROST setting on the microwave starting at 15 seconds and repeat until satisfied.

Mary Hunt says:

June 13, 2021 at 1:23 pm

Clever…

Why Does Honey Crystallize?

Is Crystallized Honey Still Good to Eat?