Has anyone any idea why every time I make parsley honey, once the jar has been opened it has started to crystallize and doesn't stop til fully crystallised in the jar. Each batch made turns out the same. Yes, everything is sterilised before hand.
By Jan
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According to a post up above honey that has more glucose in it will crystallize more quickly or more frequently. That could mean you have a very very excellent type & composition of honey!!! but it obviously has to do with composition in it so consider it something unique & enjoyable! from reading all the posts it's clear that any kind of heat will keep it soft or make it get soft again. apparently refrigerating it or freezing it will keep it from crystallizing as well you could experiment that way too and maybe you'll find out another unique reaction based on your unique honey! Describe how it's made if you get a chance. I would enjoy hearing!
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