Content

• What do you need
• Melting on the stove
• Melting with the microwave
• Dilution of honey
• Steps
• Method 1 of 3: Melt on the stove
• Method 2 of 3: Microwave Melting
• Method 3 of 3: Diluting the honey

There are several reasons why you might need to melt honey. Fresh, undiluted honey has a thick consistency, but melted honey will become thinner and easier to use. Old honey crystallizes and becomes grainy, but melting it can get rid of the crystals and return it to its normal state. Also, sometimes it is necessary to simply dilute the honey in order to give it a more convenient consistency for work, without changing its chemical composition.

What do you need

Melting on the stove

• A spoon
• Glass jar
• Lid
• Deep saucepan

Melting with the microwave

• A spoon
• Microwave dish
• Sealed container

Dilution of honey

• Bowl or bowl
• A spoon
• Sealed container
• Refrigerator

Steps

Method 1 of 3: Melt on the stove

1. 1 Spoon the honey into a glass jar. Transfer the honey you want to melt into a tall, lidded glass jar at room temperature. Place the lid on the jar loosely.
   • A glass jar is ideal as glass can withstand heat and transfer heat to honey.
   • Use a jar at room temperature, or at least not cold. The glass may crack from a strong temperature drop.
   • The lid will prevent accidental water entering the jar and honey. However, a cap is not required, especially if the jar is high enough.
2. 2 Boil a pot of water. Fill a deep saucepan halfway with water. Place the pot on the stove over high heat and bring the water to a boil.
   • Make sure you have enough water before boiling it. Place the jar in a saucepan and check the water level. The water level should be about the same as the level of honey in a jar.
3. 3 Remove the pan from heat. After the water has boiled a little, remove the pot from the stove and place it on a heat-resistant surface.
   • Alternatively, you can leave the pot on the stove and just turn the heat on low. Wait until the boil stops before placing the jar of honey in the water. Honey will not become inedible due to overheating, but heating above 38 degrees Celsius can destroy the beneficial substances contained in honey.
4. 4 Dip the honey in the water. Place the jar on the bottom in the center of the pot so that it is surrounded on all sides by water.
   • If you have a lid on the jar, make sure it is not tightly closed. It is necessary that the water does not get inside, but the air can freely leave the can. If you close the lid tightly, the build up pressure inside can rupture the can.
5. 5 Stir the honey. Remove the lid from time to time and stir the honey without removing the jar from the water. This will melt the honey faster and more evenly.
   • Continue until the honey is completely melted. If you are melting crystallized honey, continue until no crystals remain. If you are trying to melt thick, raw honey, keep it in warm water until the consistency of honey is what you want.
   • The process can take a long time if there is a lot of honey. Count on about 20-60 minutes.
6. 6 Store at room temperature. When finished, remove the jar from the water and pat it dry with a tea towel. Close the jar tightly with the lid and store the honey at room temperature until you need it.>
   • The ideal temperature for storing honey is from +10 to +21 degrees Celsius. At a lower temperature, honey will crystallize. For the same reason, do not store honey in an excessively warm or humid place.
   • Make sure the jar is sealed. Otherwise, the honey can dry out and, again, crystallize.

Method 2 of 3: Microwave Melting

1. 1 Transfer the honey to a microwave-safe container. A thick-walled glass container or glass preservation jar is fine. Spoon the honey to be melted into a bowl.
   • Make sure the cookware is microwave safe before using it. Typically, this information is indicated on the bottom of the cookware.
   • Never use metal utensils.
   • Whether plastic containers can be used is a moot point. Many are labeled for microwave use, but there is evidence that when heated, plastic can release harmful substances into the contents of the container.
2. 2 Set the microwave to medium power. Place a bowl of honey inside the microwave. Set the microwave to 50% power and heat the honey in it for 30-40 seconds.
   • Specific times may vary depending on the power of your microwave oven and the amount of honey in the container.
   • Watch the honey as it melts in the microwave. If you see it completely melted before the timer stops, turn off the microwave and remove the honey from it.
   • Note that there is some evidence that microwave heating can impair the health benefits of honey.If the nutritional properties of honey play a role for you, then it would be better to use the method described in the first section of the article.
3. 3 Stir the honey. Carefully remove the honey container from the microwave. Stir the honey with a spoon to distribute the heat. If the honey is only partially melted, return the container to the microwave and turn it on for another 20 seconds.
   • Repeat these steps if necessary. Heat the honey for 20 seconds at 50% power, stirring after each heating until the honey is completely melted.
   • If you want to get rid of the crystallization of honey, stop heating when you see that there are no more crystals. If you want to make honey more liquid, stop heating it when its consistency reaches the thickness you need.
4. 4 Store melted honey at room temperature. Transfer the melted honey to an airtight storage container. Store honey in a dry place at room temperature until you need it.
   • The ideal temperature for storing honey is from +10 to +21 degrees Celsius. At lower or higher temperatures, honey will crystallize. Too humid rooms should also be avoided.
   • Make sure the container is hermetically sealed to avoid drying out and crystallization of the honey.

Method 3 of 3: Diluting the honey

1. 1 Add some water to the honey. Spoon some honey into a small saucer or plate. Add a tablespoon of pure water to the honey and stir. Continue until the honey reaches the desired consistency.
   • No heating is needed with this method.
   • Since this method does not melt honey, it will not be possible to use it for honey decrystallization. This is great if you need to thin the honey, say for cosmetic use or to mix with drinks.
   • One of the advantages of this method is the complete preservation of all its beneficial properties by honey. When heated, there is always a certain risk that the usefulness of honey will diminish.
   • In addition to dissolving the honey, water will also reduce the intensity of the flavor.
   • The exact amount of water depends on the consistency of honey you want to achieve and how strong the taste of the honey you want to keep. In general, it is advisable not to exceed a 1: 1 ratio of honey to water.
2. 2 Store in the refrigerator. Pure honey is best stored at room temperature; in honey syrup, it is best to store it in the refrigerator. In any case, it is better not to store diluted honey for more than 3 weeks.
   • After 3 weeks, the syrup will begin to lose its flavor and may begin to crystallize.
   • To avoid drying out, store the honey syrup in an airtight container.
3. 3 Ready.