Real raw honey crystallizes, and that is a natural process and good thing. Honey is a highly concentrated natural sugar solution containing more than 70% sugars (fructose and glucose mainly) and less than 20% water. It is natural for the honey to crystallize when the water in honey contains more sugar than it can hold. The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly.

What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized. Crystallization of honey is a gift of nature and the crystallized honey also tastes richer!! When the honey is in a crystallized state it takes longer to melt on your tongue, allowing all of your taste buds to activate and pick up on the subtleties.