Do not be alarmed if your honey becomes cloudy during storage. This is called crystallization. It is not harmful nor is it any indication of deterioration. Raw honey with high pollen content will crystallize faster than most commercially produced honey.

As it ages, particularly when not stored properly, it will also tend to darken and, of course, crystallize. On another somewhat related note, honey that won’t make you sick can make babies sick, possibly fatally so. This is because the honey may contain Clostridium botulinum spores.

Short answer: Honey will never go bad on its own. It is true that jars of sealed honey buried in ancient Egyptian tombs are still perfectly safe to eat.

Cloudy honey is not dangerous and can safely be consumed. The cloudiness of the honey depends on the colony, the type of pollen they gathered, the temperature at which it is stored, and the moisture content, but cloudiness doesn’t affect the quality of the honey.

Otherwise, you can microwave it to get rid of the cloudiness.

1. Loosen the lid to the honey jar.
2. Place the container in a pan of water on the stove. Turn the stove burner on low heat and gradually warm the honey.
3. Stir the honey with a spoon a few times as it warms.
4. Remove the honey from the heat once it turns clear.

The main reason honey doesn’t go bad is because of its simple composition: honey is primarily sugar mixed with a little water. However, the sugary substance’s inherent dryness can also lead to crystallization, the process that causes honey to become thick and cloudy.

Honey is composed of water, glucose, and fructose. But, it is also this makeup that causes honey to crystallize and appear cloudy. The crystallization is a result of glucose molecules bonding with water molecules which then forms the crystals that can make the honey appear cloudy.

First The Fix, Just Add Some Heat!

1. Place jar in a pot of warm water, set heat to medium-low and stir until crystals dissolve.
2. Quick Fix: You could also heat in the microwave for 30 seconds, stir well, allow to cool for 20 seconds then heat again for 30 seconds (if there are still granules needing to be dissolved).

Though your honey may darken and crystalize over time, it’s still safe to eat! Whether in a glass or plastic bottle, honey can return to its original liquid glory. To soften honey back into its regular liquid consistency, all you need is a heat-proof container and some hot water.

Simply fill a bowl with hot water from your faucet, put the plastic container into it, and stir the honey. The process may require several repetitions, since the water will cool down quickly and will have to be replaced with “new” hot water. But be patient and it will do the trick.

Some plastic containers still allow the honey to lose water content or can leech chemicals into your honey. For best storage in plastic use HDPE plastic. Stainless steel containers are also approved for long term bulk storage. Avoid all metals that are not stainless steel as corrosion will contaminate your honey.

Crystallization occurs naturally, of course, but it can be triggered by overly-cool temperatures. Once honey is stored below 50° it will begin to form crystals. The lower the temperature, the faster honey turns solid. That doesn’t mean honey should be kept warm, though.

The microwave will essentially destroy all of the beneficial enzymes and properties of the honey. Sure it will return it to a liquid state, but then you can just consider it not much more than a honey colored sweetener.

Thankfully, honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey.