We like to keep some around for helping combat allergies, and it tastes really good on freshly baked biscuits! But what do you do when the smooth, golden deliciousness turns to crystallized sugar? It’s not very good on biscuits anymore and it gets harder the longer it sits on the shelf. What to do? I’m going to show you today how the process I use for Melting Crystallized Honey.
Now the quickest way is to just pop that container in the microwave. But as quick and easy as that is it’s not the best idea. The microwave can kill all the healthy enzymes in honey and then you don’t get all the health benefits from it. So instead, I take a bit of extra time and do it this way – put a few inches of water in a pan and put it on the stove. Turn burner on to medium/low. Add a canning jar ring to the pan of water.
I set my container of honey on the jar ring, and make sure the water comes up a couple inches on the honey container. I let it sit there and steam till the honey is all warm and runny again. Since the jar ring keeps the container off the bottom of the pan I don’t have to worry about scorching the honey or melting my container. And I don’t have to watch it either. I set a time for 15 minutes or so and check it to see if the crystallized honey is melted. Melting time always differs depending on how much honey is in the container.
So don’t be tempted to just throw out that honey next time it crystallizes! Just melt it back to its original state and enjoy!