Candying of honey is a natural process in which honey from a liquid state passes into a thick form, crystallization does not affect the quality and its medicinal properties in any way. The sugaredness of honey is one of the indicators that it was harvested at the right time, but once melted honey will be sugared again, it's only a matter of time.

Unripe honey contains less glucose and more water, so the process of sugaring in it is slower. But there will be more moisture, so honey can begin to ferment and quickly oxidize. Honey consists of the smallest crystals, the closer they are to each other and the greater their number, the higher the degree of honey crystallization.

Old honey can be divided into several types according to their properties: coarse-grained (crystals of 0.5 mm or more), fat-like (crystals are not distinguishable by the eye) and fine-grained (crystals less than 0.5 mm or less). Sedimentation and crystallization of honey have different intensities at different temperatures. For example, honey begins to thicken faster at an ambient temperature of ≈14 degrees. Thus, at room temperature of 24-28 degrees, it is practically not sugar-coated. If the storage temperature is 10-12 degrees higher than room temperature, then honey will have a very low degree of crystallization.

If you melt the hardened sugar, its color will become darker. The process of changing the optical properties also occurs in the opposite direction, the newly collected young honey will become lighter as it becomes sugar-coated. There is a misconception: if you regularly stir the honey, you can prolong its liquid consistency. In practice, this leads to additional grinding of glucose crystals, which, being separated in the structure of the substance, accelerate the crystallization of honey.

The question arises, how to melt frozen honey without losing its beneficial properties? It is necessary to choose the most gentle method in which the risk of losing important elements is reduced to zero. The optimum temperature for heating is up to 40 degrees. When melting honey, use the golden rule: set aside from the container in which the old honey has been candied that amount that you need for a single use. A smaller volume is much easier and faster to melt than a whole can. This way, you will not only save your time, but also keep the leftover honey from last year intact.

Melt honey in the sun

Sunlight also affects the consistency of this product, so it is best to store it in a dark place, out of reach of the sun, if possible. When exposed to direct sunlight on a jar of honey, it can heat up to 50 degrees and above. Under the influence of the sun, the consistency becomes liquid, but it is worth noting that the transition from a solid to a liquid state takes quite a long time, so this method is one of the slowest.

Quickly melt frozen honey with hot water

If you live in a city apartment, you can easily quickly melt solid honey under a hot water tap without losing its beneficial properties. In city apartments, the temperature of hot water according to SNiP is maintained at 60-75 degrees, depending on the season. If you want to melt a 3 liter glass jar or a smaller jar, just put it on the battery, but in this case it will be difficult for you to control the temperature at which it will melt on honey, which can have a detrimental effect on its useful qualities.

A simpler and more reliable way is to use a water tap, the water temperature can be adjusted according to your wishes. We recommend that you stop at a jet temperature of 40-50 degrees, you can measure it using an ordinary home thermometer or thermometer. The next step is to transfer the amount of frozen honey you need from the general container into a tied plastic bag or glass jar with a lid and leave it for a while under the pressure of water. The drain hole can be closed to save consumption, but in this case you will have to control the temperature by constantly heating the cooling water.

How to melt honey in a glass jar

In order to melt any amount of solid honey in a glass jar, it is best to use either a water tap (the method is described above), or use a water bath (this method + video can be found below in the article). A running stream of hot water or a container of hot water will easily melt thickened mature honey. The main thing is not to forget to control the temperature so as not to spoil the valuable product and not to lower its medicinal properties.

How to melt honey in a water bath at home

One of the easiest and most affordable ways to melt honey is in a water bath. To do this, you will need two pots (one should go into the other and leave a place for water between the walls and the bottom). Pour water into a pot with a larger diameter and turn on the heat at minimum power. Now place a smaller pot in it, making sure it doesn't touch the sides or bottom. Pour water into a smaller saucepan and put a jar of solid honey in it (you can see this process in detail in the video). To control the temperature, we recommend that you use an ordinary outdoor thermometer, which will allow you to see temperature changes. When the temperature on the scale of an outdoor thermometer, immersed in the water of a small saucepan, exceeds the mark of 50 degrees, the stove must be turned off for 20-30 minutes so as not to spoil the thermometer. To speed up the process, cover the honey with a lid to create a greenhouse environment inside the jar. If the temperature drops to 40 degrees, and the honey has not yet melted, you can turn on the stove again. In the video below, we demonstrate how to turn 300 grams of solid honey into a liquid state using the water temperature in the inner saucepan of no more than 55 degrees (it took us about 60 minutes of time and 2 heating the water to achieve the result).

How to melt honey Video:

How to melt last year's honey in the microwave

One of the quickest and easiest ways to turn last year's honey from solid to liquid is with a microwave. It will take you less than a minute to melt a tablespoon of old honey in the oven. Microwaves quickly penetrate the structure, acting on the water that is contained in any honey. The heated water transfers its heat to other components and the sweet treat begins to melt. Although this method is very simple and fast, it is not optimal. Studies have shown that heating food in the microwave reduces the nutritional value of food. Multiplying this by the high sensitivity of honey to heat, we can conclude that when heated, you risk losing all the beneficial substances that it contains. It is not possible to control the heating temperature in the microwave. Therefore, use this method when it is important for you to quickly obtain liquid honey without preserving its healing properties, for example, as an ingredient for baking or any dish that requires heat treatment.

How to melt honey with lemon

The statement that lemon melts honey is not entirely true, in part it is, of course, so, but the result may not please everyone. We conducted an experiment, in the photographs below you can see how a lemon slice, put in honey, behaves after 15 minutes and after 4 hours. The photo shows that after 15 minutes the honey becomes more liquid on the surface, and after 4 hours the area of ​​liquid honey increases. The experiment showed that natural lemon can melt honey only in very small quantities. Therefore, this method is appropriate for those who want to add a teaspoon of honey to a cold drink or smoothie. The best proportion for harvesting will be the proportion: 1 lemon wedge per spoonful of honey.

How to melt honey in a jar

Asking the question of how to melt honey in a jar, most likely you are a beekeeper, on whose shoulders lies the responsibility for the quality of the products, treat this with understanding and do not use prohibited methods that can be detrimental to the beneficial properties of your collection. When selling honey in jars, you need to know that there are two ways to dissolve candied honey, this is an artisanal and industrial way.

On an industrial scale, thick honey is heated on high-speed electric heaters that maintain a temperature of 55-60 degrees. If you do not have a factory heater capable of coping with this task, you can use the available methods for this.

Put a jar of honey in a heated bath, at a temperature of 60-80 degrees, the temperature on the floor will be lower, just about 40-50 degrees, combustion in the oven must be maintained for 1-2 days.

Use a flat-type electric heater with a flexible heat-resistant electrical insulating film inside, for example, "Good Warmth". The scheme is simple, you wrap the can with such a heater, set the desired temperature, and then wrap the heating object with a warm blanket to speed up the processes. In order to melt a can of honey, you will need an average of 48-72 hours.

How to melt honey in combs

As a rule, the end consumer receives honey in combs in a liquid state. Keeping it in a frame for a long time is quite problematic, since honey will gradually flow out of the honeycomb. Honey in a frame has its own unique features, if you managed to get such a product for personal use, do not strive to separate the honeycomb and honey, but feel free to eat the chopped honeycomb, which contains ripe flower honey. In this case, your body will not only benefit from honey, but will also be charged with useful vitamins and minerals from bee bread, propolis, and natural wax. Well-chewed wax honeycombs, after losing their taste, you can spit them out, if you swallow them, nothing bad will happen.

How to melt honey in a plastic container

You can melt honey in a plastic container in the same way as in a glass jar. How to do it correctly is described above in the section "How to melt honey with hot water". This technology will allow you to protect yourself from the harmful effects of burning plastic, which, if heated excessively, can release substances hazardous to the health of any person.

Oxymethylfurfural

Separately, I would like to dwell on such a chemical element as Oxymethylfurfural (OMF). Many sources claim that when honey is heated, this element begins to actively release into honey, turning it from a useful product into a very dangerous one. We hasten to assure you that everything is not so scary, and all the heating methods presented above cannot provide a significant formation of Oxymethylfurfural in honey.

In order to understand the veracity of the statement that honey cannot be heated at all, it is worth understanding the concepts of melting and dissolution. Melting point refers to the temperature at which the glucose crystals begin to melt. Glucose has a high coefficient of solubility in water, with a rising temperature, the dissolution rate only increases, at temperatures above 50 degrees, glucose passes from monohydrate to anhydride form. Knowing the chemical characteristics of the glucose substance, it is possible to control its properties, in order to prevent thickening, the honey is heated. Heating honey usually has a detrimental effect on the quality of honey and its beneficial properties. At temperatures above 40 degrees, all medical structures that have beneficial effects on the human body begin to collapse. With strong heating, close to the boiling point of water, caramelization processes begin in honey, it begins to darken and lose its flavor characteristics.

Oxymethylfurfural is formed when carbohydrate compounds are heated in acidic media, if you transfer this to honey, then the main source that promotes the formation (PMF) is the partial decomposition of fructose upon excessive heating. But oxymethylfurfural is not as dangerous as some sources say. GOST regulates the maximum allowable amount of oxymethylfurfural in 1 kg of honey at the level of 25 mg. For comparison, we can cite the example of roasted coffee beans, which contain tens or even hundreds of times more oxymethylfurfural, it is simply not customary to use this substance in coffee to assess the quality of beans.

Different types of honey differ not only in density, color, smell and taste, but also in the rate of crystallization: some varieties thicken faster, others slower. Hardening of honey is not a sign of spoilage or loss of nutritional and healing properties, it is completely normal. Moreover, in some cases, the liquid consistency of the product raises doubts about its quality.

Why does the product crystallize? How long does this process take? What does the absence of crystallization indicate?

Why does honey thicken quickly?

Why does honey, which is liquid at first, thicken over time? In fact, a natural product must sooner or later harden. If honey does not turn white and thicken after a certain time, it means that it is natural.

A beekeeping product is a supersaturated solution that cannot remain in a homogeneous state for a long time. As a result, an excess of the substance precipitates. In honey, such a substance is glucose. It is the glucose crystals that cause the honey to freeze and turn white (a white layer appears on the product).

The crystallization rate depends on the following reasons:

• storage conditions;
• degree of maturity;
• the ratio of glucose and fructose.

When should natural honey thicken?

How long should the product harden? Why do some varieties of honey remain liquid for a long time, while others quickly thicken and turn white? It depends on the water content in the product: the more it is in the composition of honey, the longer it will remain in a liquid or semi-liquid state. For example, the acacia variety has a high water content, which allows it to remain liquid for two to three years.

The consistency of the product is influenced by the season. In summer honey is still liquid, but closer to winter it becomes thick and cloudy. It is believed that in the winter season, the product cannot have a liquid consistency. If they are trying to sell you such a product, then keep in mind that it was initially thick, and it was most likely melted.

Many people think that a thickened product loses its beneficial and nutritional properties, but this is not the case. The high sugar content does not make the product harmful. For example, white cream honey is initially quite thick in texture and has the same beneficial properties as regular liquid honey. It is widely used in medicine, cosmetology and cooking.

How to distinguish a real product from a fake one by crystallization?

Each type of honey must undergo crystallization. A cool and dark storage space can slow down this inevitable process. The maximum temperature at which honey should be stored is 17 degrees. The product, which has a coarse crystalline structure, can be stored at 20 degrees. Honey with a fine crystalline structure retains its properties better at low temperatures.

A fake, which is honey diluted with water, will be easily identified by the crystallization tiers and the accumulation of a clear or slightly opaque liquid near the surface of the jar. An artificial product is more prone to the oxidation process than a natural one, which means that it begins to ferment faster, which will be easy to determine by taste. In addition, you cannot buy a product that has foam on its surface.

If honey remains liquid for a long time, then there is a possibility that you were sold a fake. The easiest and fastest way to check the quality of a product is a bread test. A small piece of bread is placed in a jar of honey and left for 15-20 minutes. If the slice is soft, then you have purchased regular sugar syrup, in a real beekeeping product, the bread becomes tough and hard.

When should you buy a product?

It is better to buy honey in late summer or early autumn. At this time, the main process of collecting flower nectar by bees and pumping out fresh and fragrant honey by beekeepers takes place. To be 100% sure of the freshness and authenticity of a store or market product, purchases should be made between the end of August and mid-September. You should not take three-liter cans at once, it is better to buy a small amount for a sample and only then return for an additive.

Buckwheat honey

In early summer, bees begin to collect nectar from pink and white buckwheat flowers. At the end of August, this aromatic honey is available in shops or markets. Fresh honey has a deep dark brown color with a slight reddish tint. Its taste has tart notes, and its aroma resembles flowering fields of buckwheat.

Buckwheat honey contains:

• iron;
• vitamins;
• amino acids;
• fructose;
• sucrose;
• glucose;
• micro and macro elements;
• minerals.

Due to its useful composition, this variety is recommended for use in case of hypovitaminosis, vitamin deficiency, iron deficiency anemia. In addition, it has a beneficial effect on the cardiovascular system and the gastrointestinal tract. The product accelerates metabolism, has an antibacterial effect, promotes healing of wounds and ulcers on the gastric mucosa. It is also recommended to use it for stomatitis, gingivitis, and various skin diseases.

Linden honey

Linden honey has a soft and rich aroma of delicate linden flowers. Interestingly, the taste of a product depends on where it was sourced. The honey collected in Asian countries has a delicate refined taste, while the product from Europe is sweeter and more tart.

Linden nectar harvesting begins in early June and ends in late July. In August, the product will be available in specialized honey markets.

The composition of the honey product:

• 40% fructose;
• 38% glucose;
• polysaccharides;
• ash;
• essential oils;
• amino acids;
• vitamins;
• minerals;
• micro and macro elements;
• iron;
• phosphorus.

Quite often, linden honey is used in the treatment of obesity. In addition, the product helps to reduce the risk of developing diabetes mellitus, myocardial infarction and stomach ulcers. One tablespoon a day will help with prolonged hypoglycemia, iron deficiency anemia and severe vitamin deficiencies.

Herb honey

Herbal honey is a unique bee product, it has a richer set of useful properties than other varieties. Most often, this type of honey is collected from plants such as:

• field dandelion;
• raspberries;
• chamomile;
• sweet clover;
• sunflower.

Useful substances that make up it:

• vitamins of group B, K, E, D, A;
• amino acids;
• essential oils;
• glucose;
• fructose;
• sucrose;
• phosphorus;
• calcium;
• iron;
• trace elements;
• macronutrients.

The herb product can be purchased from the beginning of June until mid-September. Its shade and density may vary depending on the location of the apiary.

Herbal honey helps to strengthen the immune system and is an excellent remedy for the prevention of viral infections. One teaspoon of the product before bed will help cope with insomnia by calming the nervous system.

What to do to get the product back to a liquid consistency?

The consistency of natural honey depends on the storage temperature. In order for the product to become liquid again, it can be heat treated. However, do not forget that with strong heating, the product loses its beneficial properties.

There are three safest ways to reheat safely:

• water bath (water heats up to 38 degrees);
• leave a jar of honey in a regular bath;
• heating slowly on a gas stove (constant stirring is required).

So, crystallization does not in any way affect the beneficial properties of the beekeeping product. Crystallized honey is just as useful as liquid honey.

Why is honey liquid or too thick, what color and consistency the product should be, how to distinguish a fake? High-quality and natural bee sweetness is not so easy to identify at first glance. Only a professional beekeeper with many years of experience can do this. Sly fraudsters have long learned to counterfeit honey and pass off ordinary sugar syrups with dyes and flavors as a valuable bee product. In order not to fall for the trick, you need to know what natural honey looks like.

Honey should be bought in spring or summer. This is due to the fact that hardworking bees begin work from the beginning of spring and continue it until the last warm days. During this period, "sweet amber" is necessarily liquid: this is how it is extracted from the honeycomb. Over time, excess moisture evaporates, the liquid thickens. If they want to sell you a liquid product in the late winter, you should be wary. Most likely it is a fake.

How to identify a fake

A natural product is invariably sugared. This is a natural process. Most varieties are in a "stringy" state for up to 2 months. The record holders are acacia and sunflower honey. The first is considered the most persistent, it is in a liquid state for up to 3-4 months. The second, on the contrary, turns into a thick mass within 3 weeks after collection.

All fraudsters "chemize" differently. Someone produces a product with a unique composition with a honey smell and an amber-golden hue from ordinary water and sugar, and someone sells a natural, but low-quality honey substitute. The hero of the cartoon "Winnie the Pooh" apparently mentioned him: “These are the wrong bees! ... they are probably making the wrong honey! " It is a product produced by bees that are regularly fed with sugar syrup.

All beekeepers sometimes resort to feeding insects with sugar. On "non-flying" days, when it is raining or strong winds outside, a sudden cold snap or abnormal heat, bees do not have enough nectar and pollen. The lack of a main source of nutrition must be replenished with sugar. However, many "would-be beekeepers" feed insects with artificial sweetness every day. This is bad for the health of insects, but leads to a significant increase in the amount of the product. This does not mean at all that its quality will remain the same. The floral aroma disappears; over time, such honey stratifies and curls up.

Thick or liquid

The answer to the question why honey is liquid is very simple. Fresh, just pumped out product has a high water content (up to 22%). After a while, the liquid evaporates, the process of glucose crystallization (sugaring) occurs. This has no impact on quality or nutritional value. The consistency can be less dense or thicker. It depends on the:

• varieties (acacia honey is considered the most watery);
• outdoor or indoor temperature.

It is better to buy the sweetness of bee production not from dealers, but from the manufacturer. In large cities, specialized fairs or exhibitions are often held, which attracts beekeepers from all over the area. They will help you make the right choice, give you the necessary advice on the use and storage rules of the purchased variety. The most popular are buckwheat, linden and flower honey (herbs).

Buckwheat

It is better to buy this variety at the end of July, since buckwheat blooms at the beginning or middle of the month. It has a dark amber shade and an original scent. People call it "the elixir of youth". It is considered the most beneficial due to its high amino acid content; useful for skin diseases, stomatitis, gastritis, hypertension, improves immunity.

Lime

Linden blooms in late June - early July. Fresh linden honey is available in mid-July. It has a bright, fragrant aroma, thick texture and light yellow tint. In eastern countries, linden honey has a delicate taste, while the product produced in European countries has a sharper, more “ticklish” aroma and increased sweetness. It is used to treat angina, diseases of the upper respiratory tract, gastrointestinal tract.

Herbs

Fresh flower honey is available from early summer to early fall. It has a general strengthening effect on the body, increases the protective function. The color and consistency depends on the region in which the apiary is located. The product may be slightly hazy, beige. It is used to prevent the occurrence of viral diseases.

How to melt honey

To restore a pleasant liquid consistency, the product can be heated. The temperature during heating should not exceed 40 degrees. Otherwise, useful elements cease to operate. In the process of melting, a substance dangerous to the human body called oxymethyl furfural is produced.

There are three ways to melt honey:

1. Place it next to a stove or fireplace.
2. Warm up on gas (do not forget, the product will lose its beneficial properties and turn into poison).
3. Heat in a water bath. In this case, the water must be heated to a temperature of 38-39 degrees. Place a jar of thickened honey in warm water. After a while, it will become transparent and fluid again.

What's more useful

What should be the "correct" honey - liquid or thick? Someone claims that the product is useful only in a liquid state, while someone is convinced of the opposite. In fact, the quality does not decrease after crystallization. An exception is violation of storage rules (honey can stratify or ferment). A homogeneous mass with large sugar crystals is the norm for a thickened product.

In a liquid state, sweetness is useful only if it has not been heated to a temperature of 40 degrees and above.

For fans of replacing sugar with honey, one piece of advice can be given: it is better to eat honey in a bite, and do not stir it in boiling water.

It doesn't matter in what form honey is - thick or liquid. How useful it is depends on the flowers from which the nectar was brought. It is also important that all the necessary rules are followed during its collection and storage. Buy the product only from trusted manufacturers and be healthy.

Anyone who loves honey is probably wondering what happens to the honey mass when it thickens and why does it become less liquid? We will help you figure out why honey thickens quickly, talk about this unusual process and reveal its secrets!

There are several reasons for the onset of such a process, and they are all caused mainly by the specificity of the substance. As you know, honey is a substance located between a liquid and a solid state, physicists would call it an amorphous substance. Indeed, under certain conditions, this sweetness can thicken faster or slower.

The setting process is influenced by:

• the percentage of water in the substance;
• storage time, degree of freshness;
• sugar spectrum;
• the number of nucleated crystals;
• additional processing processes.

What is the sugar spectrum of honey?

The combination of glucose and fructose in honey is called the sugar spectrum. In flower honeys the value of this indicator reaches 80%, in honeydews - almost up to 60%. Both fructose and glucose are monosaccharides, and are born from sucrose in nectar, thanks to special enzymes that bees secrete.

Different types of sweet products have different levels of monosaccharides, but fructose often predominates. It is the sugar spectrum, along with other factors, that determines how honey will crystallize.

The amount of fructose in the raw material explains how quickly the product will thicken. When this component is in abundance, the bee gift will not become hard very soon, but if it thickens, it will exfoliate and will not lose its softness. Rich in fructose can be recognized in a thickened state by dividing the mass in a jar into two layers: the lower one is lighter, with crystals, and the upper one is dark and liquid. Such a product does not look marketable, and it is quite difficult to sell it.

When should real honey thicken?

The amount of water in the mass in relation to glucose also has a direct effect on how quickly honey thickens. If the latter is several times more than water, the raw material will certainly begin to thicken.

In other words, when the mass is more saturated with glucose, it solidifies faster. Why? Because honey by nature contains many times more sugars than is necessary in order for them to remain in a liquid state at normal storage temperatures.

A real, high-quality bee product thickens in different ways, so it is impossible to say that the raw material thickens incorrectly. The more water there is in honey, the longer it stays soft and the higher its viscosity.

The so-called cream honey has the highest viscosity, it literally falls into a spoon like cream and is gently spread on bread. More attention should be paid in the market, because it is quite difficult to recognize a fake product.

Too that does not hold its shape at all on any surface should arouse suspicion. And if you drop it on paper and notice wet traces around the sweet spot, then you can confidently say - a fake was bought! Despite the thickening process, the bee gift should not smell like flowers, but only honey. An exception can be made from raw materials obtained from the nectar of ivan tea, in this case the smell will be specific, pungent.

How to distinguish a real product from a fake by crystallization?

Immediately, we note that any honey should crystallize, regardless of the variety. This is a natural process and even if it does not happen quickly, it still takes place. So, how to determine by the crystallization process whether you bought a fake? If the jars containing the sweetness are kept cool, such honey will thicken slowly. But if, even when warm, the product does not change its consistency at all, there is already a reason to think.

The correct temperature for which it is best is around 18 ° C. At the same time, it is good to store a mass with large crystals at an average temperature, and small-crystalline ones - in a cool place (basement, cellar). The germ crystals, which were mentioned at the very beginning, are also called crystallization centers. They consist of glucose, which, as we already know, the more - the better for thickening.

Good evenly! The process takes place neatly, without delamination of the mass. If there are different varieties in the jar, mixed, and even diluted with water or syrups, this will be immediately noticeable. How exactly? By division into "tiers" and the formation of a liquid layer at the top of the can.

If the mineral composition of bee gold is normal, its viscosity will be optimal, and softness and delicate taste will be felt on the tongue. A low-quality, fake product is also prone to fermentation, therefore, if you see foam in the jar, you should not buy such a product.

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Why is honey quickly candied and not candied for a long time, which product is of a higher quality, and what determines the rate of crystallization? You will find answers to these and other questions in this article.

Should honey be sugared?

Most buyers choose liquid honey with a golden hue - they consider it the most natural and high quality. Seeing a whitened, almost or completely solid product, many of us refuse to buy, and completely in vain. After all, high-quality honey remains bright, liquid and transparent for a very short time.

Most varieties are candied towards the end of autumn or even earlier - you need to be on your guard, rather, if this does not happen. If honey is not sugared, it contains artificial (and far from useful additives), or the product has been overheated altogether.

So, should good honey be candied? Yes - definitely. Next, you will learn about why this happens, after what time and how to melt candied honey without losing its beneficial properties.

Crystallization: process features

Crystallization is a natural process, but everyone treats it differently. Some people believe that only real honey is candied, others determine the freshness of nectar by its consistency, others believe that a quality product cannot crystallize, especially quickly. The following can be said for sure - natural nectar should be candied. The question is how much time has to elapse from the moment of collection.

How quickly does honey be candied? This process is influenced by the following factors:

1. Nectar variety.
2. Features of the collection.
3. Compliance with storage rules.

One cannot judge the quality of a product only by its consistency - sooner or later it always starts to become sugar-coated. Candied honey is no longer as shiny, homogeneous and elastic, but as healthy as before, it has a composition identical to liquid nectar. Plus it can be melted.

Crystallization and quality

Do you think that if honey is candied, then it is of high quality, and if not, then it contains artificial additives (in other words, it is an unnatural product)? This is both true and not, since the quality of the product should not be judged by the nature of crystallization alone. Natural honey contains:

• sucrose;
• glucose;
• fructose.

When glucose takes the form of crystals and begins to settle, a crystallization process occurs. It always happens from the bottom up - this is how the entire mass gradually solidifies. Honey quickly becomes sugar-free - what does this mean? It contains a lot of glucose - the lower its content, the slower the process of sugaring takes place.

A fresh product can be candied in a glass jar a month after harvest, or maybe only a quarter later, that is, closer to autumn. The crystallization rate does not indicate the quality of the product - the type of sugar, the time of collecting the nectar and the correct storage conditions affect the course of this process.

Why is the nectar not candied?

Candying of honey does not always happen. Has honey been in a glass jar for a long time, but still retains a liquid consistency? It means that:

1. It contains a large amount of water - 17% or more. Sometimes beekeepers deliberately dilute nectar with water, because they know that customers like a liquid product more. Will it be sugar-coated or not in principle? Of course - it will just happen much slower.
2. There is little or no pollen in the product.
3. The nectar was collected ahead of time - it does not contain a number of substances that are responsible, among other things, for crystallization. Unripe honey may eventually ferment rather than thicken. Have you seen a foaming product? It was assembled earlier than necessary.
4. You are constantly stirring the nectar - regular stirring delays the crystallization process. This does not mean that it will never thicken - it just will not happen soon.
5. At low temperatures, the crystallization process stops. In this case, it is better to melt the crystallizing honey than to freeze it and thereby deprive it of a number of useful properties.

What honey is never candied? One that contains syrups and other additives that melt crystals.

Slow crystallization varieties

Why honey is not candied, we found out. Separately, you should consider the varieties that are distinguished by prolonged crystallization. These include:

• acacia nectar - it thickens for about two years. The reason is the high content of fructose and water;
• the linden variety most often takes on a pasty appearance, but does not become thick;
• chestnut honey will only become thick after six months or a year;
• the May variety contains a large amount of fructose and remains liquid for a very long time.

They like to add these types of nectar to tea and other hot drinks. But keep in mind - if you put honey in boiling water (which many do), then it loses a number of useful properties.

Causes of Sugaring

Honey is candied as a result of the fact that glucose is deposited in the form of small crystals. This process is influenced by the following factors:

1. The amount of water in the product - if there is a lot of it, crystals appear slowly, and vice versa.
2. Dextrin Presence - If this artificial polysaccharide is added to the product, it will thicken slowly.
3. Air temperature - honey actively begins to be sugared at an air temperature of about 15 degrees (when it is higher or lower, these processes occur, but more slowly).
4. The presence of pollen particles - they also affect the crystallization process (there is pollen in honey - crystals are formed faster).

The listed factors affect only the crystallization rate - after a certain time, the product will thicken in any case. The problem is, if it's sugar-coated, it's difficult to use. What to do? You can always melt candied honey, which is difficult to pick out from the jar, only partially dissolves in tea, is not suitable for making desserts, adding to cosmetic masks. You will learn how to do this correctly below.

How to make honey liquid?

Some types of honey are candied 2-3 weeks after harvest - for example, sunflower or rapeseed. They become hard and can hardly be removed from the can. Using candied honey is inconvenient. What to do? Melt. You just need to do it right.

Simple ways to make solid honey liquid:

• take two pots - one large, the second not very much (needed for a water bath). Pour in large water and bring to a boil, make small heat. Dip a small saucepan in a large saucepan and put a jar of honey in a small one. In this case, the bottom of large dishes should not be small enough to reach - set it on the handles on the sides. The water should be hot, but not boiling, so you no longer need to make the fire. After a quarter of an hour, the honey should already be melted;
• take one saucepan, fill it with water, bring to a boil and place the jar of sweet treat directly into hot water. It is better to put a metal stand on the bottom of the dish first;
• Place the jar of honey in the microwave and heat it slowly. This method is the simplest and fastest, but by using it, you run the risk of depriving the product of its most valuable qualities.

Now you know how to make candied solid honey liquid. The main thing is not to overheat it - at temperatures above 50 degrees, all valuable substances are destroyed, and simple sugars turn into caramel.

How to make honey liquid in half an hour maximum? The main thing is not to take a large jar - the nectar that needs to be melted should be heated in the microwave or in a water bath in a small container. You will wait a long time for the crystals to dissolve in a three-liter jar.

Moreover, there is no sense in this - now a large volume will melt, but after a month or two the product will again become thick or solid. Heat exactly the volume that you plan to use in the very near future.

Video: candied honey or crystallized honey.

Effective ways to slow down crystallization

You can melt any nectar. But many people are interested in the question of how the crystallization process can be slowed down so that later the product is not subject to heat treatment.

To prevent the nectar from thickening as long as possible:

1. Do not buy it for future use - if you take cans of three liters, you will constantly have to melt the product. Do you eat at most one liter per year? Don't take more - better buy a new jar next summer.
2. Store nectar in a dark, sun-protected place. The structure of the product is destroyed by exposure to sunlight.
3. The air temperature in the room should not be less than -10 and more than +5 degrees - otherwise honey will quickly thicken.
4. Observe the humidity regime - the optimal indicators of air humidity are 60-80%.
5. Ideal dishes for liquid honey are wooden, earthenware, ceramic or enameled. In glass, nectar thickens rather quickly. It is better not to store the product in a metal container in principle - it will oxidize with the formation of compounds harmful to health. Glass jars must first be thoroughly washed and dried - only then it will be possible to pour nectar into them. Be sure to close the jars tightly.

You can store the product in the refrigerator - you just need to monitor compliance with the temperature regime. You can quickly melt the lightly candied nectar to the desired consistency and store it in a place that meets current requirements.