Our creamed honey is produced from bright yellow Canola flowers harvested around July and August. We use the Canola honey's ability to crystalise naturally and combine it with other tasty varieties to turn it into a very creamy and delicious whipped honey. The process of stirring it and stirring it again and again turns it into a honey that has a thick buttery texture. Delicious on a warm slice of toast!
As all raw honey will crystallise at some point this will happen to your honey, too. To liquify your honey again you simply need to warm up the jars again. Try not to heat it much over 40 degrees celsius so that the honey will remain "RAW HONEY". This can be done in the sun outside on a warm day, in a water bath, microwave or a low set oven.
It will just take some time for the heat to get through the entire jar.