Keep your honey warm this winter
The nights are getting colder, and so is our honey. We have noticed that our Suma Clear Honey (HY063) is occasionally crystallising, so we thought that we would reassure you that this is totally normal and not a reflection on the quality of the honey, which hasn’t changed since we launched it. A lot of people associate crystallised honey – that which has become coarse and grainy – with sugar and therefore assume it is unnatural, adulterated or poor quality. Some might even think it has spoiled and needs to be thrown out. Well worry not – let us explain what’s really going on.
Crystallisation of honey is a natural and uncontrolled process. Honey is made up of more than 70% sugars and less than 20% water and is naturally an unstable solution. This does mean that over time all pure raw honey will crystallise, it is the ratio of the glucose and fructose in the original floral nectar source that can help determine how fast this process happens. So for example those with low fructose to glucose ratio’s, such as Dandelion and Clover, can crystallize in days. Whilst those with a high fructose to glucose ratio, including Acacia and Eucalyptus, crystallize slowly and may stay liquid for years.
Crystallisation is basically the glucose separating from the water and becoming crystals. Raw and pure honey that has not been processed will eventually crystallize. Sadly since many consumers are conditioned to think aesthetics are an indication of quality, many reject crystallised honey, and don’t appreciate that it’s actually easier to spread than runny honey! Therefore some honey suppliers, giving consumers what they want, process the honey to keep it clear for longer. This involves dissolving the sugar crystals by heating (pasteurization), and any suspended particles and air bubbles (which encourage crystallisation) are removed by filtration.
Here at Suma we take quality very seriously, and we can reassure our customers that our own brand honey has been sourced from superior, unadulterated honey with all its required tests and checks complete.
So why the sudden change?
Well temperature affects the speed of the crystallisation process too. Cooler temperatures accelerate the process. Our warehouse is getting chillier as winter sets in, so the honey waiting to be picked is feeling the effects. Please don’t despair, to return a jar of crystallised honey to a liquid state, simply place it in warm water (about 40C) for about 15 minutes until the granules dissolve. Store it at room temperature in airtight containers. Putting it in the fridge is not recommended for the reason above!
We guarantee that the taste remains the same, and what better times to be spreading it on your warm toast, or adding it to your favourite hot drink!