I love honey! I love it sooooooo much that I can easily consume a couple of pounds each month just in my tea. I not only love it, but I’ve begun to acquire a taste for different flavors. Whether it is buckwheat, blueberry blossom, linden, clover or wildflower…….I love them all! The only trouble is some granulate a lot faster than others. Granulating is no big deal. In fact, there’s too many folks who think that granulated honey is honey gone bad. There’s nothing bad about it. In fact, granulating is a good indication that your honey is pure and minimally filtered because it is those minute bits of propolis, pollen and wax (the good stuff) which act as bonding agents for this crystallization to begin . It’s this “stuff” that you want in your honey as opposed to the pasteurized honey which kills a lot of the enzymes with high temperature and takes out so much of the good stuff with over-filtration.
But, if you’re like me, and want your honey to remain in its liquid state then you’ll need to warm it back up to around the same temperature that it was when it was still in the hive. Believe it or not, the optimum temperature in a beehive is around 95 F (35 C). The key to properly liquefying honey is a balance between warm and slow. Too hot or too fast and you’ll kill all the “good stuff” in your unpasteurized honey. That’s why I am not a fan of using the microwave for this process.
Instead, fill a sauce pan with warm water and place it on your stove burner. Turn your burner on low and put your jar of crystalized honey into the sauce pan. Monitor the temperature of the water with a thermometer and adjust accordingly in order to keep the temperature below 100 F. With the honey partially dissolved (15-20 minutes), stir the contents with a knife in order to allow the heat to work its way up to the upper portion of the jar. Before you know it, your honey will be completely liquified and you’ll be spilling it once again on the table or counter as you race with that spoon from the honey jar to your mug of tea. Regards, CB