That honey of yours hasn’t gone bad, it’s just crystalized! Try this trick to keep your honey in syrupy shape forever!
Dish Count: 1 Saucepan
I was given a quart jar full of raw honey by a friend about three years ago – and I’m still working my way through it! Good friends give you gifts, best friends give you quart jars of super amazing home grown honey. The only problem was that I wasn’t eating nearly enough peanut butter honey sandwiches to use it all up and over time it crystalized and became cloudy and kind of hard. But there is an easy fix for this. Here’s how.
Grab a deep saucepan and fill it with water. Grab your jar of honey and remove the lid from the jar. This method doesn’t necessarily work with plastic honey bears, so if you are going to use plastic containers, make sure it is heat safe. Regular honey-bears or plastic containers will melt using this method… and they will melt if you microwave them too. Not that I would know that from childhood experience or anything. *womp womp*
Place the jar into the water and bring it to a very low simmer, just until some bubbles start to form below the jar and on the pan. I make sure my water level doesn’t go above the honey level as to not heat the glass jar, just because I’m paranoid about heating empty glass.
As the honey begins to heat up and soften up, use a large spoon to start to break up the larger pieces of crystalized honey. Do this occasionally until all of the crystals have broken up and the honey becomes smooth again.
Carefully lift the jar out of the water and allow to cool completely before covering the jar and storing it.
Here you can see the Before…
And the After… Now, I’m craving a peanut butter and honey sandwich.
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