So you opened a jar of honey and you find, in place of smooth, syrupy gold, something that looks like gritty sugar sludge. Relax — your honey isn’t bad. It’s crystallized, which occurs when the natural sugars (all glucose, mostly) prefer to form crystals rather than remain dissolved. It’s an entirely natural phenomenon, but not great when you’re attempting to drizzle some on toast or stir it into your tea.
Luckily, you won’t have to toss it or anything like that. You just need a soft and effective reliquefaction process — and that’s where honey blankets enter.…