09/05/2025
Why Your Honey Goes Sugary at Home (But Not in the Hive!)
Ever wondered why the honey in your pantry turns all sugary and thick, but the stuff in the comb stays nice and runny? It’s all about the temperature.
Bees are smart little workers they keep their hive nice and warm, around 35°C. That warmth stops the honey from going hard. But at home, especially in winter, your kitchen can drop to 10–15°C. That’s the perfect temp for honey to start forming crystals.
Here’s what makes it happen:
👉 Some honey has more glucose (like clover honey), and that makes it crystallise quicker
👉 Cooler temps speed it up
👉 Raw honey has bits like pollen and wax, which can help crystals form too
So how should you store honey?
Keep it in a tight jar, out of the sun, and somewhere around 25°C if you can. No need to chuck it in the fridge — that’ll just make it go hard faster. And don’t stress if it does go sugary it’s still totally good to eat!
📚 Sources:
Pacific Northwest Honey, Atlas Honey, GeoHoney, WIRED, Epicurious
Got a jar that’s turned solid? Sit it in warm water (not too hot!) and it'll smooth out again.
