Sweet honey! We love it around here.
By purchasing it locally from the Amish that live just north of us we get a better deal and take advantage of the health benefits of using honey instead of sugar.
Is thick honey bad?
In December the honey I got was not a golden brown but a much lighter color. Once I got it home I realized that the honey wasn’t easy to pour and would need to be decrystallized.
It is a totally natural thing for honey to start to crystallize when it is cooler than 70 degrees! Unfortunately it while natural it doesn’t make it very easy to use.
It is VERY easy to fix crystallized honey.
Steps to decrystallize honey
- Put thickened non-pourable honey in a glass jar. A lid is fine if it is not screwed down tight.
- Then place the jar in a pan filled with a couple of inches of water.
- Turn the heat to medium.
- Stir it occasionally and when the honey is once again totally liquid then remove it from heat and let it cool.
My honey came in a big plastic gallon jug which made it interesting to get out after it was crystallized.
Normally I don’t heat anything in a plastic container so we don’t get any chemicals in our food from the plastic. But since the mouth on the jug was too small to scoop out of I did heat the honey just enough in hot water to get it flowing.
Then I finished the job in a glass mason jar. So don't throw out your crystallized honey. It is so easy to heat it up, stir a little and then it is ready to use again!
Now who is hungry for some honey butter on fresh baked bread after talking about all this sweetness! Perfect for breakfast or a snack!
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