Crystallization: All raw honey will eventually crystallize. Crystallization is the natural process of stored raw honey. Honey is a supersaturated sugar solution of water, glucose and fructose. The water eventually separates from the glucose causing the sugar to take on a crystal form. The speed in which honey crystalizes depends on how it is stored and what type of flowers the bees gathered the nectar from. Honey that never crystalizes is not raw honey — it has been pasteurized or blended with other compounds.

If you microwave it or overheat it you will pasteurize the honey, which in turn destroys the beneficial enzymes bees and pollen adds. To decrystallize your honey and preserve all of its goodness, place the bottle of honey, with the lid off, in a pot of warm water (not to exceed 110 ° F).  Allow the honey to melt, stirring occasionally until all of the honey returns to normal.