Why Honey Hardens – And Why That’s a Good Thing

If you’ve opened a jar of honey and found it thick, grainy, or even hard like toffee, don’t worry — nothing’s gone wrong. This is a completely natural process known as crystallisation or candying, and it’s actually a sign that your honey is raw, real, and unprocessed.

As a fifth-generation beekeeping family here in Western Australia, we often get asked why some honeys set while others stay runny. The answer comes down to nature and variety.

Why Does Honey Crystallise?

Every variety of honey has a unique natural makeup — some are higher in glucose, others in fructose. The higher the glucose content, the more likely it is to crystallise over time, especially in cooler weather. For example, Banksia and Whitegum tend to set quicker, while Jarrah stays liquid longer due to its higher natural fructose levels.

It’s important to know that crystallisation is not a flaw — it’s a feature of real, raw honey. In fact, most supermarket honeys are heated and processed specifically to stop this from happening (which unfortunately removes a lot of the good stuff too).

How to Gently Soften Crystallised Honey

You don’t need to throw it out or worry — there’s a simple fix.

Just pop the jar in a bowl of warm (not boiling) water, or sit it in a sunny spot for a little while. The gentle heat will help the crystals dissolve without damaging the honey’s natural enzymes or nutrients.

Avoid microwaving or using boiling water — too much heat can destroy all the natural benefits we work hard to preserve.

Final Word from the Hive

Here at 5th Generation Honey, we don’t add anything to our honey, and we don’t take anything away. What you get in the jar is straight from the hive — and nature has a beautiful way of doing things in her own time.

So if your honey has candied or set, take it as a good sign. It means you’re getting the real deal.

Thanks for supporting local, raw, WA honey — and for trusting the bees (and us) to keep it pure.