Especially if it is Raw Unfiltered honey. Crystallized honey is completely normal.
Why does it crystalize?
Well, it’s science really. See the chemical formula of Glucose is C6H12O6… only kidding, I won’t be getting that detailed. Simply put, honey is a highly concentrated sugar solution. The two principal sugars in honey are fructose and glucose. When glucose crystallizes, it separates from the water and transforms in to small crystals and its those crystals that give the honey it’s thickness and opaqueness. The optimum temperature to promote this crystallization process is between 50-58ºF.
The reason honey forms crystals and hardens has to do with the sugar content of the honey, the level of filtration, pasteurization, among other factors. The honey we sell has been through very little filtration and is also not pasteurized. Because of this our honey is considered “raw”. Because our honey is raw it contains more particulate like wax and pollen due to minimal filtration and also maintains optimal levels antioxidants, phytonutrients, and anti fungal/antibacterial properties. Those small particles that remain in the honey are prone to encourage sugar crystals to form. Once the crystallization starts it creates a chain reaction and the entire jar becomes a solid mass of sugar crystals.