Our honey.
Honey is a natural blend of glucose and fructose that the flowers of various plants exude to feed the insects that pollinate their flowers, some of which are honey bees.
When a bee keeper extracts that naturally collected blend of simple sugars from the cells of the honeycomb it gets mixed with tiny particles of bees wax, propolis and pollen; all of which are harmless to people and in fact have various health giving properties.
Extract it.
Because all sugars have different points at which they revert to solid state, (just like water freezing to become ice), some honey becomes crystalline or "Candies " when it drops below a temperature at which that particular blend of sugars goes into its solid state. For example Canola and Clover honey is notorious for doing this at quite warm temperatures. This is OK, the honey is still fine to eat, and if you don't like spreading it on your toast when it looks crunchy all you have to do is place the jar in a warm place like near a fire or in a saucepan of warm water and it will revert to the syrupy sticky stuff in no time at all.
"Beatrice The Bee"
Some honey packers may decide to spread their real honey further by mixing it with store bought glucose, fructose, sugar or molasses to help slow or stop the honey from "Candying" as well as to make a cheaper product.
We never tolerate that sort of treatment of the hard won fruits of her labour so we package it just the way it comes out of the honey frames, whole and real. After all, each worker bee only makes one teaspoonful of honey in her entire life time, and we think that a lifetime of work deserves a bit more respect.
If your jar looks a little cloudy you can feel safe in eating it but if you like it the other way just warm it up.
