Runny Honey vs Set Honey – everything you need to know

Promotional image for Harry Rufus titled 'Runny Honey vs Set Honey: Everything you need to know', featuring various jars of honey, a honey dipper with honey, and a small jar with a fabric cover and flowers.

Honey is a delicious natural sweetener that is produced by bees from the nectar of flowers. It is available in two main forms: runny honey and set honey.

Runny honey is the typical liquid honey that flows smoothly and has a consistency similar to syrup. It is smooth, free-flowing, and easy to drizzle or pour. Runny honey remains in a liquid state for a long time due to its high fructose content and low glucose levels. This type of honey is popular for sweetening drinks like tea and for use in recipes where you want the honey to blend in smoothly.

Set honey has a thicker, grainy texture with visible crystalline structures. It is denser and thicker than the runny variety. The natural process of crystallisation causes this, which happens due to the honey’s glucose content, pollen levels, and temperature fluctuations. The texture can vary from a soft set honey which has a creamy, spoonable consistency, to a firm, sliceable solid.

Set honeys are perfect for spreading on toast or biscuits and using as a topping.

Understanding Honey’s Consistency

The difference between runny and set honey arises from natural crystallisation.

All types of delicious honey contain both fructose and glucose. Fructose remains dissolved, keeping honey liquid. Glucose, on the other hand, spontaneously crystallises out because it is less soluble. Tiny glucose seed crystals start forming and growing as more glucose crystallises around them.

Over time, honey’s colour and texture change as glucose crystals become large enough to alter it. Mild temperature changes facilitate crystallisation, converting runny honey into set honey with dispersed crystals.

The rate of crystallisation depends on the ratio of glucose to fructose in honey. Honeys with a higher glucose content crystallise faster than those with a higher fructose content. The process of crystallisation usually starts a few days or weeks after honey is harvested, and it is an indicator of the quality of the raw honey.

Consumer Choices: Runny Honey vs Set Honey

Commercial honey is often filtered and heated to slow crystallisation, which removes nucleation particles and produces smoother and slower setting honey.

Runny Honey

Runny Honey vs Set Honey

Set Honey

Runny Honey vs Set Honey

Many consumers prefer runny honey for pouring and mixing. However, raw, unprocessed honey retains more nutrients. Set honey also has growing popularity for its artisanal appeal.

Consider the intended use when choosing honey. Runny honey is best for pouring, sweetening drinks, and integrating into recipes. Set honey is ideal for spreading on bread, or biscuits, or using it as a topping.

Set honey also makes a great gift. Its creamy texture adds a unique visual appeal. Runny honey’s liquid state gives it a cleaner look, which is preferred for market display.

Knowing the different types of honey is key. Runny and set honeys can have different uses, so choose appropriately. For a more natural option, go for raw and unfiltered honey. Ultimately, the choice comes down to personal taste, and honey not dripping off your toast might lead you to prefer set honey.

Health and Nutrition: Understanding the Benefits

“Both runny and set honey have the same nutritional value. The crystallisation process, which causes honey to become solid, does not affect its nutritional properties.”

Both honey varieties contain antioxidants, enzymes, vitamins, and minerals. They are rich in carbohydrates, amino acids, vitamin C, calcium, and iron. Dark honey types have higher antioxidant levels.

Crystallisation does not affect the antibacterial properties of raw honey from enzymes such as glucose oxidase. Both smooth and grainy textures contain the same active phytochemicals.

Do not worry about safety either. Set honey is 100% safe to eat. Crystals are just harmless glucose particles, not signs of spoilage. Granulation does not mean honey has gone bad.

In fact, crystallisation indicates that honey is raw and minimally processed. Smooth, runny honey is often filtered and heated for slower crystallisation. Therefore, a grainy texture indicates that more nutrients have been retained.

For health and nutrition, the key is choosing raw, unpasteurised honey. Both liquid and naturally crystallised forms provide the same natural goodness.

Practical Tips for Honey Lovers

To liquefy solidified honey, use low indirect heat. You can achieve this by using a hot water bath, double boiler, or low microwave setting. If you choose to use a microwave, ensure that the jar is uncovered, the heat is set to low, and the honey is stirred regularly to prevent overheating. The key is to gently and evenly warm the honey between 40 and 60°C (104 and 140°F) to melt any crystals that may have formed without damaging the natural nutrients in the honey.

To maintain honey’s intended consistency, it’s important to store it correctly. For those who prefer liquid honey, it’s recommended to keep it in a cool, dark place. However, if you like your honey to have a naturally soft set texture, then you can let it crystallise at room temperature. Another option is to add a bit of creamed honey to liquid honey to manage the crystallisation process.

When selecting containers, it’s best to use glass, plastic, or ceramic and avoid reactive metals. If crystallised honey sticks to the sides, scrape it off and discard it.

Properly stored honey can last for many months, if not years. If it re-solidifies, gently re-liquefy to enjoy it smooth or spreadable.

Honey Varieties and Their Characteristics

The texture and taste of honey are influenced by its floral source and geographic origin. There are two main types of honey: monofloral and polyfloral.

Lavender honey
Lavender Honey

Monofloral honey is produced from the nectar of a single type of flower. The primary flower type determines the honey’s flavour and also affects its tendency to crystallise. For instance, lavender honey crystallises more easily than acacia, sage, and tupelo honey because of the high glucose level in lavender nectar.

Polyflora honey is made from the nectar of multiple flower species, resulting in a blended, consistent flavour instead of a distinct taste. It has a moderate crystallisation rate, which depends on the flower mix.

Regional honeys have unique qualities due to differences in climate, soil, and flora.

Microclimates and small habitat variations within a region can result in distinctive flavours of monofloral honeys. By trying local seasonal honeys, you can experience the unique taste of different regions.

The seasons have a delightful impact on honey’s flavour and texture. Spring honey produced from fresh floral nectars early in the year tends to be mild, light, and slow to crystallise. They showcase the nuanced tastes of blossoms like clover, orange, and sage. Summer honey is richer and more robust after bees forage on midsummer flowers like sunflowers, buckwheat, and linden.

The seasonal changes influence nectar composition and honey properties. Sampling spring and summer honeys side by side lets you appreciate how the seasons subtly shape the flavours.

Crystallisation tendencies, consistencies, and tastes vary based on floral origins and geography. Exploring different monofloral and regional honeys offers a delectable learning experience!


In summary, there are two types of honey – runny and set honey, and both offer delicious sweetness but differ in texture and flow behaviour. Here are some key points to keep in mind:

  • Crystallisation is a natural process that turns liquid honey into set honey with a creamy, spreadable consistency over time.
  • Fructose is responsible for keeping honey fluid, while glucose tends to crystallise spontaneously due to its lower solubility. The ratio of these sugars determines the crystallisation rate.
  • The crystallisation rate depends on several factors, including floral nectar sources, temperature, and particulate matter levels.
  • Set honey is nutritionally equal to runny honey. Crystallisation does not affect the quality or safety of honey.
  • Gentle warming can liquefy set honey again, and proper storage helps maintain the desired texture.

Choosing between runny and set honey depends on personal preference and intended use. Runny honey flows smoothly, while set honey is perfect for spreading. With an understanding of crystallisation and handling tips, you can enjoy honey’s sweetness in either form.

Next time you see those tempting squeeze bottles at the market or granulated honey in a jar, appreciate the natural variability that produces these diverse consistencies. Raw, unfiltered honey offers a taste of the seasons, flora, and terroir – crystallised or not.

Next on your reading list: Essential Beekeeper Tips for First Timers


Jonathan Gaze

Content Editor

Hello there! I’m Jonathan Gaze, Content Editor for Harry Rufus.

With my technical problem-solving skills and meticulous attention to detail, I present sustainable living advice clearly and understandably. I’ve developed a knack for filtering out the fluff, presenting you with only the most practical and reliable sustainable living guidelines.

Here’s what you can anticipate from my content:

  • Clear, reliable advice on sustainable living.
  • Informative articles that simplify complex concepts.
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I’m committed to making your transition to an eco-conscious lifestyle a breeze, turning challenges into opportunities.

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