Crystallization occurs over time in most honey, but more quickly in raw honey. The floral source that bees visit actually influences the rate of this natural process. While crystallized honey is still perfectly edible and enjoyable, you may prefer it smooth and pourable again. Here’s how to re-liquefy it:

• Pour a couple inches of water into a pot, and heat on the stove until it’s almost boiling.
• Place the jar of crystallized honey in the pot of water.
• Keep an eye on it until the crystals dissolve, then carefully remove the jar (it will be hot).
• Cold temperatures can also speed up the rate of crystallization in honey. Keep your honey stored at room temperature — not in the fridge, unless you prefer crystallized honey!