* Do not feed honey to infants under 1 year of age
* The color and flavor of honey varies based on the pollen and nectar sources the bees had available.
* Over time, natural honey will crystallize and air bubbles will rise to the top of the jar, which may cause a thicker, swirly white layer to form. This process is a sign that the honey has been packed naturally, without any heating or added artificial sugars. It is not harmful or concerning. Crystallization is a natural process and not a sign of adulteration or spoilage.
HOW TO DECRYSTALLIZE RAW HONEY WHILE RETAINING QUALITY & FLAVOR
Raw honey is alive with enzymes, antioxidants, pollen and other natural goodies. Heat will melt the sugar crystals that are forming in the honey and will re-liquify it. But, too much heat will harm the integrity of your raw honey. The trick is to restore honey to liquid using a slow controlled heat.If you overheat the honey during the decrystallization process you risk changing the quality and losing raw honey nutrients and benefits.
To preserve the best qualities of our raw honey, you must melt it slowly in a glass jar using low, indirect, and constant heat for as long as the honey takes to decrystallize.
Do NOT microwave your honey!
1. Loosen the lid but leave it on top of the jar to prevent any water from getting into the jar. Place your honey jar in a large sauce pan or pot. Add water until it’s within 1” of the top of the jar.
2. Heat the pot of water on the stove at the lowest setting your burner will go. If you have a way to measure the temperature of the water, at or below 110 degrees is best.
3. Leave the jar of honey in the warm water bath as long as needed - a 1# jar takes around 1 hour with this method. Low, slow heat is best. DO NOT allow water to boil.