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Crystallized Honey

2 Honey

 

My friend Jannine brought me a jar of her crystallized honey for the holidays. It is so good!  It got me to do a bit of research on why some honey crystallizes and some doesn’t.  First of all, it does not mean that it has “gone bad”. Honey has a very low moisture content which deters bacteria and yeast, so it rarely if ever spoils. It turns out that the main reason honey will crystallize is due to the proportion of fructose and glucose, the two main sugars in honey. And this comes from the source of the honey. Honey that is high in glucose  ( and lower in fructose ) will have a tendency to crystallize sooner than the honey that is lower in glucose ( and higher in fructose).  Honey that comes from nectar from apple, goldenrod, sunflower, alfalfa, dandelion, mesquite and chamisa is high in glucose and will crystallize more than honey derived from the nectar of locust, sage milkweed, poplar, borage and buckwheat, which has a high fructose concentration.  Many people like the crystallized honey as it is easier to spread on toast and seems to have a milder flavor.  If your honey has crystallized, it’s perfectly safe to eat.  And if you’d like to turn it back into liquid form, just put it in a pan of hot ( not boiling ) water for a few minutes.    Enjoy!

If you want to learn even more about crystallization of honey, here is a good link:  http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf

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