Description
Unlike most of the commercial supermarket brand honeys which have been diluted with high fructose corn syrup (imported), had the pollen and other nutritional ingredients removed to be sold separately or destroyed through high heat pasteurization, our Currant Farm Honey is raw, triple cold filtered preserving the natural, healthy pollen, bioactive compounds including flavonoids, phenolic acids, enzymes like glucose oxidase, and trace amounts of vitamins (C, B-complex) and minerals (potassium, magnesium). This is the purest honey you can find.
Our hard-working bees gather nectar and pollen from the pesticide free blossoms of over 140 different species of wildflowers, bushes and trees growing in the beautiful fields, orchards and woods right here on the farm.
The main wildflower field, containing over 73 varieties of pesticide free, honey bee friendly, wildflowers is only 50 yards from the Apiary. This cornucopia of different flavored nectar and pollen is available to the bees from early spring to late fall and is the true magic of this natural treasure. Close your eyes with your first taste and let a drop of this rare, golden RAW honey sit on your tongue and experience the many layers of floral notes of this sweet symphony of the bees. We are not a large commercial producer and we never buy honey from anywhere else so there is a limited supply. When it’s gone, it’s gone until next season.
WHAT IF MY CURRANT FARM - All NATURAL - RAW HONEY CRYSTALLIZES?
Honey crystallization is a natural process. It’s not spoiled!
What it is
- Crystallization occurs naturally when honey's glucose turns into solid crystals appearing cloudy, lumpy, or solid.
- Crystallization is especially common with high-quality, raw honey indicating that it is unpasteurized and unprocessed.
Causes
- A higher glucose-to-water ratio leads to faster crystallization. The nectar from some flower species is more prone to crystallization when converted into honey by the bees.
- Cooler temperatures especially below 50°F/10°C can accelerate the process.
- Tiny particles of pollen and wax act as nuclei for crystals to form around.
How to fix it (Decrystallize)
- Place the, preferably glass, jar in warm water, approximately 110°F/44°C.
- Leave until crystals dissolve. If it’s really solid, repeat as necessary as the water cools.
- Avoid microwaving and boiling as high heat destroys nutrients.
Shelf Life
- Honey can last forever.
- Edible, crystallized honey has been found in Egyptian pyramids in sealed jars and estimated to be as much as 10,000 years old.
- The USDA reports that even if the honey gets cloudy or takes on a crystallized texture, it’s still safe and wonderful to eat.
- Store in an airtight container, such as a jar with a cap, Problems, such as fermentation, arise when the honey is exposed to humid air.
Fermentation
- Honey will absorb moisture from the air if left open, which can cause it to ferment.
- When the moisture level increases and the fermentation process begins, the sugars are converted to an alcohol creating Mead. Mead is an ancient alcoholic beverage derived from honey with a high moisture content, sometimes referred to as "honey wine". It is likely the world's oldest alcoholic “cocktail” probably discovered in an abandon beehive in a hollow tree. It dates back thousands of years. Fermentation is irreversible.
*Jar style may vary