July 17, 2020/

Every honey type will crystallise over time. This is mainly due to the natural sugars in the honey, so it is unrelated to quality or shelf life.
To liquefy the honey: place the jar in warm water (max 40-55°C) for 15 minutes. Never heat the honey in a microwave to avoid breaking down the important components such as enzymes, vitamins and amino acids.

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