The honey you buy at the store and use in most recipes or teas is a liquid syrup. When honey crystallizes, the liquid found in the honey becomes a solid. There is nothing wrong with this honey -- except that the texture is different and perhaps less appealing. Raw honey doesn't actually freeze; it remains a cold sludge even after being stored at freezing temperatures. Taking crystallized honey and freezing it helps preserve the syrupy consistency of the honey, making it easier to use when needed.
Step 1
Heat the water over the stove top at low-medium heat. Once the water is heated, turn the heat off. Set the crystallized jar of honey in the water to reliquefy it.
Step 2
Open the jar and stir the honey every few minutes to help warm all the honey, returning it to a clear, syrupy state. This may take 5 to 10 minutes.
Step 3
Remove the jar from the water. Allow honey to cool to room temperature.
Step 4
Pour liquefied honey into a freezer-safe container. Seal the container and place in freezer.
Tips and Warnings
- Honey has an indefinite shelf life. Freezing won't increase the longevity of honey, but will help retain the smooth texture, making it easier to use.
Things You'll Need
- Pot
- Stove top
- Hot water
- Spoon
- Freezer container
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