16oz

Yosemite Honey Company | offering the best hive products possible
Raw, Local, All Natural Products
Bass Lake, California

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.

Why Honey Crystallizes

• 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.