All honey hardens at some point. because Our honey is raw and minimally handled it can lead to the honey hardening, or crystallizing, sooner than more processed brands. Cold temperatures or certain varietals can also make the honey more susceptible to crystallization. This is completely natural, normal and easily remedied.

To fix: Just place the jar in a pot of hot water or place it into a microwave on ‘low.’ Check & stir often to make sure you don’t overheat the honey.

Pro-tip: you can also leave it in its crystalized form as a easily spreadable option for your toast, fruit, etc. The honey will also melt quickly when added to hot drinks.

One of the magical and rare qualities of honey is that it is a food item that never goes bad.  Due in part to its low water content, honey has antimicrobial properties that keeps it edible even after being stored for centuries!

Never introduce water into your honey jar and keep it out of the fridge to avoid condensation or early crystallization.

Yes, we love to cook with our honey! Honey can substitute heavily refined sugars, such as white table sugar, in your baking and cooking recipes. Just substitute 3/4 cup of honey for every 1 cup of sugar for a less processed sweetening alternative for you and your family!