From NYTimes:
Honey's Changing State
Q. Why does honey solidify after an opened jar has been stored at room temperature for a while? How can it be liquefied? Can this solidification be avoided altogether?
A. Honey is a combination of sugars, water, gum and lesser quantities of pollen, wax, acids, proteins, minerals, vitamins, enzymes and pigments. Its final composition results from the flowers visited by the bees that produced it and the evaporation in the honeycombs. When bees sip from flowers, the enzymes in their saliva cause the sucrose in the nectar to break down into two simple sugars: fructose and glucose. Over time, honey inevitably begins to crystallize, as the simple sugars revert back to sucrose.
Crystallization can be discouraged by storing the honey in airtight containers, which keeps dampness out and prevents loss of moisture, either of which can lead to crystallization. In theory, storing honey below 52 degrees also helps, but refrigeration will actually make honey crystallize faster because of the high moisture level in a refrigerator.
Returning honey to its liquid state is easy. Simply heat it in the jar, either on low in the microwave or in a pan of very hot water. Heat causes the sucrose to break down again, recreating the syrupy texture.
Honey's Changing State
Q. Why does honey solidify after an opened jar has been stored at room temperature for a while? How can it be liquefied? Can this solidification be avoided altogether?
A. Honey is a combination of sugars, water, gum and lesser quantities of pollen, wax, acids, proteins, minerals, vitamins, enzymes and pigments. Its final composition results from the flowers visited by the bees that produced it and the evaporation in the honeycombs. When bees sip from flowers, the enzymes in their saliva cause the sucrose in the nectar to break down into two simple sugars: fructose and glucose. Over time, honey inevitably begins to crystallize, as the simple sugars revert back to sucrose.
Crystallization can be discouraged by storing the honey in airtight containers, which keeps dampness out and prevents loss of moisture, either of which can lead to crystallization. In theory, storing honey below 52 degrees also helps, but refrigeration will actually make honey crystallize faster because of the high moisture level in a refrigerator.
Returning honey to its liquid state is easy. Simply heat it in the jar, either on low in the microwave or in a pan of very hot water. Heat causes the sucrose to break down again, recreating the syrupy texture.
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