Raw & unpasteurized Local Honey, from the Carlisle Honey Company.
You may find our honey crystallizes with time. The crystallization of raw honey is a natural process in which honey changes from its liquid form to a semi-solid state: set crystallized honey. Crystallization does not affect the honey except for its coloring and texture. You may use the honey in this form just the same as if it were liquid.
Honey contains more than 70% sugar and under 20% water; creating a highly concentrated sugar solution. Since honey has such a high percentage of sugar the water content is holding more than it naturally can, causing the honey to crystallize. Temperature also has the same effect on the honey. Once the temperature you are storing your honey at reaches below 70˚, the crystallization process can occur.
How to return your honey to a liquid form
Crystallized honey can be brought back to its liquid state using different methods. The most common method would be a hot water bath. To do this you must fill a sauce plan with enough water to reach the top of where the honey is in the jar. The temperature of the water needs to reach between 95-104˚. Do not heat the water with the jar in it. Once the water has reached the correct temperature turn off the heat. Take the lid off the honey and submerge for 20-30 minutes, or until the honey becomes liquid again. Stir every now and then to evenly distribute the heat.
To preserve the nutrients and the flavor of the honey do not heat passed 104˚.