1LB HONEYCOMB JAR

100% RAW SPRING HONEY & HONEYCOMB

Do not refrigerate your honey. Store it in the pantry or cupboard shelf in a warm place. If crystallization occurs, just re-liquefy. Place the jar in the warm sunshine, or crack the lid open and place in a pan of warm water (110-120 degrees F is about right). Your honey will magically turn back to a beautiful golden liquid and look like the day you bought it! With time, the honey will crystallize again, but reheating it with the same hot water bath technique will once again return it to a liquid form. Do not microwave your honey! It will destroy all the beneficial properties.

Honey will last for many many years as long as it doesn't have added moisture....if you don't eat it all up that is!

DID YOU KNOW RAW HONEY WILL CRYSTALLIZE?

If you've never purchased raw honey before - you're in for a treat! Not only does it have superior taste and texture compared to the processed and pasteurized honey you may be familiar with, it also has a ton of healthy extras. Raw honey includes pollen, enzymes, minerals, and vitamins that naturally occurs in raw honey that are filtered out of processed honey.

A phenomenon unique to raw, unprocessed honey that some new customers are often unaware of is that it will crystallize over time - and that’s a good thing! Crystallization is actually nature's way of preserving the taste and quality of the honey over long periods of time. Crystallization is a spontaneous process where the natural sugars in honey (glucose and fructose) will bind together and begin to form little crystals which can make your honey thicker and harder. Sometimes this change happens quickly, and sometimes it takes longer. Temperature, humidity, exposure to sunlight, and other factors all influence when the process begins and how long it will take. It’s still perfectly safe to eat once it crystallizes, but it’s not as easy to use once it hardens.