Crystallisation of honey

Hi, is there a way to prevent or delay crystallization of honey in jars ?

Honey is a supersaturated solution of sugars glucose and fructose, along with sucrose and other sugars.So at room temperature it will crystallize.
You don’t want it to crystallized store at 40 deg C so the sugar will remain in solution

There are some that recommended heating the jat in a container of hot water 70C to redissolve the honey crystals…
Then storing it down in a cool place… But there are some honey that will still recystalluze gradually.
You can try this technique…

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Crystallization is natural process in honey. Some manufacturers use citric acid or glucose to avoid crystallization.it prevents crystallization but comes under adulteration

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Crystallization is a natural thing in honey. It is a supersaturated solution. But if you want to prevent it from occurring, you may [pasteurize it at 145 °F (63 °C) for 30 minutes. Store honey at room temperature.