Honey crystallizes because it’s a supersaturated mix of natural sugars—mainly glucose and fructose—with more sugar than water. This makes crystallization a natural, harmless process and a sign of high-quality raw or unfiltered honey.

• Glucose content: Honey’s higher glucose level causes glucose to separate from the water and form crystals.
• Natural particles: Pollen, wax, and other tiny particles in raw honey act as nucleation sites that speed up crystal formation.
• Cool temperatures: Crystallization happens faster in cooler conditions, especially around 57°F.
• Low water content: Less water means a higher sugar concentration, which encourages quicker crystallization.