Raw honey is naturally thicker at room temperature. This is a natural preservation quality of the honey that makes it last for a really long time. Honey has been found entombed in the pyramids and was still good to eat after 5000 years! Here is how to melt raw honey
How to Melt Raw Honey
Here’s how to do it without degrading the natural benefits of the raw honey:
- Bring a deep pot of water to a boil — use one like this
- You will need to use a deep pot so when you place the jar inside the water comes up high on the jar
- Remove pot from heat source after the water is boiling
- Place jar into water and let it sit in the pot, uncovered so pressure doesn’t build up
- Stir as the honey softens
- Replace lid onto jar and store at room temp
What is your favorite way to use raw honey? I would love to hear about it in the comments below!
20 Replies to “Easy Tutorial: How to Melt Raw Honey”
Thank you for this!
Does the honey stay melted, or does it harden again?
It stays melted! My mom taught me this trick, she has bees and gives me her honey!
The best way to use honey is to eat it.
Actually the best way to use honey is to not eat it. Don’t be a tard, Bruce. Lest you get diabetes from eating nature’s version of cane sugar.
Not very nice and ill-informed comment. While moderation s/b practiced in all things including honey you’;re not likely to get diabetes from honey consumption but rather refined sugars .
“Raw honey is actually kind of a cool mystery in how it breaks down in the body. It is directly converted to liver glycogen and doesn’t raise blood sugar levels like sucrose or high fructose corn syrup does even though it contains the same simple sugars. This fact alone should be reason enough to recommend it over synthetic sweeteners such as Aspartame.
When consumed regularly over weeks or months, raw honey will actually LOWER and help balance a person’s blood sugar and HbA1c (glycosylated or glycated hemoglobin) levels. Research has shown that human consumption of raw honey will result in lower blood sugar levels by as much as 60 to 100 mg/dl at 60 and 90 minutes following consumption compared to a similar amount of sucrose. Due to this, there should be no big surprise that HbA1c levels will be lowered by as much as 2-4%. This factor alone should trigger huge variances in the treatment guidelines recommended by most docs, which means fewer drugs. Actually the worse a person’s glucose intolerance is, the greater the positive impact and control on blood sugar levels from ingesting raw honey.”
https://www.bluecollarbees.com/2012/03/can-diabetic-eat-honey-yes-they-can-and.html
Read what Sonia said. I can tell you don’t know much about honey. Every heard of Manuka Honey? It’s medicinal and when used in the right amounts, It’s anti-bacterial, anti-inflammatory it can actually remove certain ulcers.
How about when adding to a recipe? I make a granola bar (no bake) by melting coconut cream, a but btter and such in a double boiler. I wait until last to add my raw honey and turn the flame off first. Does that sound like it would preserve the vitamins and such?
I love honey with frybread! That’s the best way to eat honey!
Honey looses it’s health benefits if you heat it over 95 degrees, the constant temp kept by bees in the hive. It destroys the live enzymes. When shopping for honey look for crystalized (during the winter) or particulates (during the summer). Honey will naturally crystalize when in cold weather. That is good. If the honey is crystal clear it has been heated to a high temperature and filtered to give it a longer shelf life and because people often will buy that as opposed to the healthier kind that has crystalized.
Great info, thank you. How do I get the crystallized honey to be more viscous without losing those health benefits?
melt is slowly over low heat until they dissolve
I love to use honey to make a rinse for my hair, removes coarseness and makes it super soft.
I am adding one teaspoon raw, unfiltered,borganic honey to my tea water and stirring until most of it melts. There is still a ton of stuff floating on the top and sticking to the sides of the cup. When I am done, I have to heart the cup up to get all that off the cup and spoon. Is that normal?
I have had residue with particular jars of honey too. It’s normal
This method may or may not work, depending on how big your pan is, how much water you bring too a boil and haw much honey is in the jar. If you don’t get the amounts ballanced, yoy will either nit melt all the honey or overheat it so that it is no longer raw and you loose the health benefits.
The key is not to let the honey get over 104 F. So get and use a thermometer when you do this.