Set Honey

This term can be applied to any honey that has solidified through crystallization of the sugars it contains. This natural process happens faster in some types of honey than in others, usually when there is a high proportion of glucose. Honey that has crystallized spontaneously is grainym even grittym and is difficult to get out of the jar, but it can be liquified if it is warmed gently. Do not let it get too hot, or nutrients will be destroyed.