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Honey Information

 
Honey
 

Honey is an amazing food created by our honey bees. Our honey is not pasteurised, nor is it blended. This means that each jar will be a little different, and you can enjoy all that nature has to offer.

The information presented below is meant to address the questions we've seen.

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Storing Your Honey

Honey typically does not need to be stored in specific conditions. However, these guidelines will help you keep it best:

  1. Do not store honey in the refrigerator, even after it has been opened.
  2. Do not store the jar on stone countertops. The stone has the tendency to draw heat from the jar, causing it to crystalise.
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Differing Colours of Honey

Honey consists of a number of products:

  • Sugars in varying combinations based on the nectar collected by the bees (these are the primary components):
    • Primarily: fructose & glucose, and
    • Some minor sugars: sucrose, maltose, and many other di- and trisaccharides.
  • Some water
  • A minor amount of pollen which provides:
    • Protein (very little)
    • Vitamins, minerals, and other miscellaneous materials in small/trace amounts.

The specific amounts of each of these materials lends to a unique:

  • Flavour profile, and
  • Colour.
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Crystallised Honey

If your honey has crystallised, it is not spoilt. And, unless it is mouldy or fermented, you should still be able to eat it.

Here are some options:

Consume it that way
 

Some appreciate this better than liquid honey. In fact, it is sold in England as chunky honey.

De-crystallise the honey

Never use a microwave to re-liquify the honey. In addition to making it too hot so that it can be dangerous, the microwaving process will damage the good parts of the honey.

Here are the instructions.

  1. Put the bottle of honey in a saucepan (or a pot). The pan needs to be deep enough that the lid is below the top of the pan.
  2. Fill the pan with water so that it is close to the bottom of the honey jar's lid, but not above the bottom of the lid. (You do not want water to seep into the jar of honey.)
  3. Loosen the honey's lid. If it is to tightly closed, the pressure from heating the jar of honey could crack the jar.
  4. Remove the honey from the saucepan.
  5. Heat the pan of water on the stove until it is around 140°. This is about the temperature where you can put your finger into the water, but not hold it there for long.
  6. Once the water is around 140°, turn the fire off. You do not want the water to be too hot as it could damage the good stuff in the honey.
  7. Add the honey jar into the pan of warm water, and let it sit there for a few hours. If that doesn't de-crystallise all the honey, repeat the steps above, starting with step 4.
  8. Re-tighten the lid on the jar of honey.