Answer
Apr 17, 2026 - 09:45 AM
Crystallization is actually a sign of quality! All raw honey will eventually crystallize because it is a supersaturated sugar solution. Over time, glucose naturally separates and forms crystals. How quickly depends on the varietal and temperature.
Here is the important part: if a honey claims to be raw but stays perfectly liquid for months or years, that is a red flag. "Raw honey" that never crystallizes has almost certainly been overheated or ultra-filtered. And since there is no FDA standard of identity for "raw," any brand can put it on a label regardless of how the honey was actually processed.
At Crystal's, crystallization is proof that our honey is exactly what we say it is. To reliquify, simply place your jar in warm water under 100°F.
