Honey

How to store your honey:

Honey is a very resilient product and shouldn’t ‘spoil’. It may, however, begin to ferment if it is opened and subsequently kept for extended periods of time. We recommend consuming the product within 3 months of opening and before the ‘Best Before End:’.

Honey is naturally antibacterial, and as such does not need to be kept refrigerated. For the best product lifespan, we recommend keeping your honey at room temperature and out of direct sunlight. A dry, dark cupboard is ideal! If your honey begins to crystalise please read on!

Honey Granulation

Please be aware that our honey may begin to granulate overtime.

Because we don’t subject our honey to pasteurisation or any ultra-fine filtering during processing, there may be some microscopic pollen impurities left behind. Rest assured this is not a sign of a poor-quality product! Quite the opposite, in fact. Granulation is a natural process where dissolved sugars in the liquid honey begin to crystalise around those residual pollen impurities, it is actually a sign of high-quality, unadulterated, and undamaged product.

• If your honey begins to crystalise
• o  simply place the jar in the microwave with the lid off for 30 seconds before giving it a stir!
• o  If necessary, give it another 30 seconds, but avoid overheating your honey as it could burn!
• Alternatively
• o  Remove the lid and place the jar upright in a pan, with enough water to cover half the jar.
• o  Place the pan on the hob at low to medium heat.
• o  Avoid boiling the water and keep a close eye toensure the water doesn’t evaporate away. The water only needs to be ~50°C.
• o  Allow the honey to heat like this for 15-20minutes, then stir and if necessary, allow more time.

In both cases be very careful when handling the honey after heating as it could become very hot and could burn you!