How do you permanently Decrystallize honey?
- Heat a pot of water up to a temperature between 95°F and 110°F. ...
- Pour the warm water bath into the bowl and jar of honey is sitting in. ...
- Leave the jar of honey sitting in the bath, stirring occasionally, until the honey reliquifies.
So the trick to decrystallizing honey and not destroying it's beneficial enzymes is to heat the honey slowly and steadily until it's in it's liquid form again. If you have a gas oven with a pilot light, you can keep a jar of honey on the stove and the warmth from the pilot light will be enough to dissolve the crystals.
Thankfully, honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.
To fix the problem temporarily, you can place the jar in a saucepan with about an inch of water, gently heat it until it liquifies, and transfer the now-smooth honey to a clean jar.
Submerge the jar or bottle into the water just above the crystallized honey. Loosen or remove the lid to allow for air expansion. Be sure that the jar will not tip over into the water. Stir the honey gently until the crystals have melted, taking up to 20 minutes depending on the honey container.
Many people believe that once their honey has crystallized, it is spoiled and is no longer safe to eat. This is false, as natural honey is one of the only foods that never expires (if sealed properly). Crystallized honey is completely edible- in fact, you can use it in the same ways you use liquid honey!
Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay.
What Honey Does Not Crystallize? One exception to this is Tupelo honey. Tupelo honey has a very high fructose content and low glucose content, so Tupelo honey will almost never crystallize. Because of the low glucose level, Tupelo honey has a low glycemic index.
Many people believe that once their honey has crystallized, it is spoiled and is no longer safe to eat. This is false, as natural honey is one of the only foods that never expires (if sealed properly). Crystallized honey is completely edible- in fact, you can use it in the same ways you use liquid honey!
Place your jar (lid removed) in a pot of hot water on the stove, allowing the honey to heat up and liquefy. Without boiling the water, slowly heat the honey, stirring it occasionally. Remove jar when crystals have dissolved.
