I often get the question on what to do with honey that has crystallized or gone hard. Let me just say that crystallized honey has not gone bad or is there sugar added to it. Most honey will harden and crystallize over time, but it doesn't have to be discarded. Ontario honey that is not pasteurized will naturally crystallize, and some people actually prefer it that way. But if that is not the way you like it, here is what to do.
To bring honey back to its lovely golden translucent, liquid state, you can use either simmering water or a microwave. Though I prefer the simmering water method, microwaving can be a quicker method when you need honey for your coffee or tea and time is of the essence. Microwaving may destroy any natural nutrients in unpasteurized honey. In either case, make sure the honey's container is heatproof or microwave-safe. Just place the opened jar honey in a medium saucepan filled with about 1 inch of water and place the saucepan over low heat. If you can, stir the honey frequently. You should see the honey melt and return to its golden clear liquid. If you are using the microwave method, heat the opened jar in the microwave in 10-second increments, stirring intermittently, until it returns to its golden liquid state.
Talking to customer at our shop or at farmers' markets, I have been told that there is honey that does not crystallize. Tupelo honey is one, from sunny Florida. Some honeys from the Philippines, the Middle East and India also do not crystallize. Our Blueberry Honey also takes a longer time to crystallize and it has a delicious fruitiness that tastes fabulous drizzled on yogurt or fruit. Great as a alternative sweetener in your tea or coffee.