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19 Feb ’12
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Hi all. I have a jar of honey I bought about a year and a half ago. It's supposed to be natural raw honey, but it looks like it's settling or something. Looks like the bottom half is granulated or something and the top half looks like "normal" honey. Is that usual, or is this something other than pure, natural honey?
12 Oct ’12
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easytapper said
Hi all. I have a jar of honey I bought about a year and a half ago. It's supposed to be natural raw honey, but it looks like it's settling or something. Looks like the bottom half is granulated or something and the top half looks like "normal" honey. Is that usual, or is this something other than pure, natural honey?
Happens with honey quite often. Put in a mason jar and then put the jar in hot water on the stove for a bit; it will go back to its natural state. To my knowledge, honey never goes bad.
19 Feb ’12
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Yeah, I've heard it never goes bad. That's why I was surprised. I was afraid it was something less than pure honey. After I posted this, I googled it and yes, it will crystallize over time.
15 Feb ’12
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don't use a microwave to heat it, it can destroy the enzymes in it
19 Feb ’12
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KVR said
don't use a microwave to heat it, it can destroy the enzymes in it
Also, google said repeatedly heating it via hot water can damage color/aroma (and who knows what else)
15 Feb ’12
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could try setting it outside in the sun and see if it warms up enough
26 Nov ’15
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I have natural honey that I got from a beekeeper that wintered over his hives on our property. It did crystallize over time, but I continue to use it happily.
A honey tip for those that want to bake with it. Use 1/2 the sugar amount called for. Honey has about twice the 'sweetness' taste so using less makes sense. (plus honey is lots more expensive) And instead of following the old baking rule of creaming sugars and fats, start your mixing of recipes with powdered milk/whey that you stir the honey into. Then you can add eggs, oils/butter and next dry ingredients and liquids to make a batter or dough as usual.
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