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What is the difference between set and runny honey ? Honey is made up of two sugar types : glucose and fructose. Glucose tends to crystallise more readily than fructose. During the main honey flow in the Cotswold Hills, the bees will visit many flowers and determine the likelihood of the honey crystallising quickly. There are quite often fields of borage flowering near our hives in July - this a type of honey which is low in glucose and high in fructose and consequently has a long period of staying liquid. In order to produce a creamy set honey, we add about 10% of smooth set honey to a batch of liquid honey, stirring it about 3 times per day to obtain a really smooth texture ( it would be coarse and crunchy if we didn't cream it ).
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Do we warm the honey during our extracting process ? Like all honey producers, we would only warm the honey back to the temperature it stays naturally runny in the hive if the honey has started to crystallise.
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My jar of runny honey has started to crystallise - how do I make it runny again? Gentle warming and stirring is preferable to microwaving. Try putting the jar in a bowl of hot water.
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My jar of set honey is too hard and not spreadable - what can I do to resolve this problem ? Place the jar somewhere warm to rejuvenate the texture .
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