Q: About a month ago, I bought a fresh bottle of honey, but lately it has become increasingly thick and harder to pour, and it also has become granulated. I no longer can squeeze the honey through the spout; I’ve taken to untwisting the cap and spooning it out in huge glops. It still tastes like honey. What’s going on?
A: As pure honey ages or if it’s stored at cold temperatures, it becomes granulated, according to Patrick Quillin, author of “Amazing Honey, Garlic and Vinegar: Home Remedies and Recipes.” Granulation is a natural aging process and does not affect the honey except for its liquidity and perhaps its color, which might become slightly lighter.
To bring granulated honey back to liquid form, Quillin suggests placing the container of honey in a pan of warm water until the granules disappear.
If that still doesn’t do the trick, place a rack above the pan of water and set the container on the rack. Put the stove on low heat, approximately 150 to 160 degrees. Be careful not to overheat granulated honey as too much heat can cause the honey to change color and flavor. For best results, degranulate small amounts of honey at a time.
Quillin recommended storing honey at room temperature and out of sunlight. Do not refrigerate honey, as the cool temperature will speed up crystallization. Also, make sure the honey is stored in a tightly sealed container. Liquid honey should last about a year.
– Katie Niekerk, Staff Writer
