On 2019-02-03 8:28 a.m., heyjoe wrote:
> On Fri, 1 Feb 2019 19:38:30 -0600
> in Message-ID: >
> Terry Coombs > wrote :
>
>> We still have 9 quarts of raw unfiltered wildflower honey down in the
>> cellar . Not even labeled since I didn't intend on selling it .
>
> Bought some honey at our farmer's market just before Halloween. Looked
> at the still sealed, unopened jar yesterday and it's starting to go to
> sugar already. Isn't that a bit soon? Don't know how long it sat on
> the shelf at the farmer's market, but would've guessed it was fresh some
> time this year, or is that totally off base since it's going to sugar
> already? I know about heating the honey in hot water, but that's a
> temporary solution, in my experience.
>
> In your experience, how long does it normally take for honey to start
> going to sugar? Does filtered vs. unfiltered make a difference?
>
> What are your thoughts and experience with your honey turning to sugar?
>

It only crystallizes because it is a supersaturated sugar solution. It
will do it faster in cold weather (or cooler house temperatures). It is
not a problem. There is nothing wrong with honey that has granulated.