How do you make honey clear again?

Answer 1

Honey is a supersaturated sugar solution. Clouding and granulation is a perfectly natural process. There is nothing wrong with the honey, it is just the sugars crystalizing out of the solution. Honeys from certain flowers are particularly prone to crystalisation.

To make the honey a clear liquid again, heat it GENTLY by sitting the jar, with the lid loosened, in a bowl of hot water, no hotter than you can bear to keep your hand in. Be careful not to get any water in the honey. Raise the temperature of the honey slowly to a maximum of 60oC (140oF). You may need to keep the honey warm for up to half an hour while the sugar crystals dissolve.

Do not use a microwave or the dry heat of an oven or by putting the honey in a saucepan. If you do this you will almost certainly overheat the honey which will partially caramelize the sugars and spoil the flavour, making it taste burnt.

Answer 2

To make honey clear again, you can gently warm it in a water bath to around 95°F (35°C) until it becomes more liquid. Then, strain the warm honey through a fine mesh sieve or cheesecloth to remove any impurities or crystals. Allow the honey to cool and store it in a sealed container.