Liquid honey runs to sugar sooner or later. There is nothing to be done about this law of nature. We can only slow down, read postpone, this crystallisation process by means of an appropriate treatment.
Crystallised honey can be made liquid again by heating the jar or squeeze bottle in a bain-marie for a moment (maximum 40°C) or by placing it in the microwave for a few seconds on the ‘defrost’ setting. Repeat if necessary until the honey is completely liquid again. Do not forget to open the lid or dosing cap!
Is your honey too hard? Store your jar at room temperature, possibly a bit warmer (max 25°C). You will see that the honey becomes spreadable again.
Is there a brown layer forming on your solid honey? The honey was possibly stored too warm, as a result of which the top layer has become liquid and has changed colour. No need to panic, just stir thoroughly with a spoon for a moment. The honey is still perfect for use.
Sometimes a white veil forms on the solid honey. No panic! This is just a layer of beeswax surfacing. There is always some amount of wax present in honey. You can use the honey as it is or you can scrape off the layer of wax.
If you store honey too cold, white crystallisation, a kind of “frost flowers”, may appear at the edge of the jar. The honey will soften and the frost flowers will disappear like snow in summer when you place the jar in a warm place (°25C) for a few days.