What do you know about the consistency of raw honey?

Honey changes when there’s temperature change as well as it changes over time. Don’t be quick to throw out that delicious bottle of all-natural honey when you notice your honey looking a little lumpy or a little firm like candy or you see little white specks floating in it. With all that, your honey is not bad. It’s just going through natural changes where it is crystallizing. This is all a part of nature’s natural change process that takes place in honey. These are signs that your honey is as close to natural as possible.

The consistency of natural honey changes when there is a change in temperature/environment. Unpasteurized raw honey will usually granulate and crystallize to a thick consistency after a few months. Crystallized honey does not reduce the nutrition or the sweetness of the honey. All this does is prove that the honey is of high quality and that the nutritious pollen has not been filtered out of the honey. It also means that those important enzymes have not been damaged by pasteurization. At Rosie Honey, we never heat our honey; we never pasteurize our honey. Our honey will crystallize, especially when there is a temperature change during the winter months. Crystallization does occur in the hives during cold temperatures as well. Here are two things to remember: never place honey in the refrigerator, and never microwave honey. When honey is placed in the refrigerator, it becomes solid and will never melt; when honey is microwaved, the heat destroys many of the natural enzymes and vitamins.