How to reliquefy honey - Kitchen Helper
It’s getting colder and if your pantry can get a bit chilly, your honey might have crystallized. They’re a right way and a wrong way to reliquefy it. Find out how.
It’s normal for honey to crystalise over time, and especially in colder weather. If you don’t mind its texture, it’s perfectly edible, healthy and delicious to eat. It can be a little hard to spread, so if you would like to reliquefy your honey without reducing its flavour and healthful properties, do this:
1. Place your glass jar of honey in a larger ceramic or glass bowl or container.
2. Fill the bowl or container with warm water of between 35C and 43C – to guess this temperature, 40C – 42C is approximately the temperature of the water you would comfortably shower in. If you have a jam thermometer, even better! Make sure the water level is above the level of the honey in the jar, but not higher – you don’t want water in your honey.
3. Leave it to do its thing, topping up with warm water as needed to maintain the temperature and stirring occasionally. The honey should reliquefy in about an hour.
Things not to do:
· Don’t heat over 60C. This will destroy the beneficial enzymes in the honey and decrease its flavour.
· Don’t microwave your honey for the same reason.
· Don’t reliquefy again and again, as this will ultimately affect the flavour. Ideally reliquefy what you would use in a short time, rather than doing a very large jar.
