What to do with Crystallized Honey

Raw Honey, like our Jacobsen Co. Raw Honey varietals, tends to crystallize faster than typical table honey, especially during cooler months. It’ll even crystallize when it is still in the comb! 

“Honey is actually a super saturated solution of glucose and fructose,” says lead beekeeper Emily Schmiedel. “Any amount of pollen from raw honey acts as a substrate to crystallize the honey. Fun fact: crystallization of honey can also be related to water content; honey with a lower water content tends to crystallize faster.” 

Crystallized honey is perfectly safe and delicious to eat, but if it’s not your cup of tea, we have a couple of recommendations: 

Warm up your Jar

Make a little warm water bath in a small bowl and let your tightly-sealed honey jar or vials sit upright, until the honey softens into more of a smooth liquid state. Afterwards, try storing your honey in a warmer space, if possible. At Jacobsen Salt Co., we keep all of our honey in a special warm room right up until the jars are packed for shipping. 

Make Whipped Honey

Also known as creamed honey, this condiment is airy, soft, and still carries the flavor and olfactory notes of the honey you make it with. Spread it over toast, waffles or cornbread; use it as a dip for fruit slices; or drizzle it into tea or over ice cream. 

Whipped Honey over Toasted Shokupan (Milk Bread)

Ingredients

Process

Pour crystallized honey into a stand mixer with the whisk attachment. Mix on medium high for 10-15 minutes, until the honey becomes light and airy with slight peaks and turns a creamy off-white color

Toast desired slices of shokupan, until golden. Spread whipped honey onto toast and top with your favorite fruit slices.