Description

CRYSTALIZED HONEY is still good–don’t throw it out! For some reason, there is a perception that honey that crystallizes has “gone bad” or that it is a sign of contamination. No! It’s actually a sign of high quality honey. Don’t throw your crystallized honey out, unless you like to waste delicious food

HOW TO USE: Let the jar rest in a pot of hot water or warm water. As the honey warms, the crystals will melt back to their liquid state. Stir it into coffee, tea, or use it to bake. Skip this step and use crystallized honey to sweeten hot drinks – it melts right in!

WHY DOES HONEY CRYSTALIZE? Pure, raw honey crystallizes naturally over time as the sugar “precipitates out” of the solution into crystal form. Honey is made up of glucose and fructose. Different honey varietals have different ratios of these sugars, which means different honeys crystallize at different rates.

SHADE OF OUR HONEY: For bees, their forage or food supply consists of nectar and pollen from blooming plants within flight range. The forage sources for honey bees also change during the season.

STORING HONEY: Ideally, honey is stored in a location away from direct sunlight and in a sealed container. You don’t need to refrigerate honey as the cooler temperatures cause the honey to solidify. Room temp is best!

EXPIRATION DATE: Honey has an incredibly long shelf life, largely due to the reduced moisture content, which means it doesn’t spoil.