“Why is my honey doing this?”
All honey will at some point turn to sugar crystals. Some other terms for it are sugared, granulation, solidifying and crystallizing. This is a natural process. The crystals may be large or small, a grainy, sandy type or smooth and creamy type. What makes it crystallize is due to the type of flower the honey bee visited when she gathered the blossom’s nectar. The floral source determines whether the honey will turn into a solid form more quickly or not. Some honeys while raw will stay in a liquid form for quite a while. Other honeys will turn to a solid form with in a few weeks. This is due to how stable the sugar crystal is in the nectar. Remember the sugar crystals we made as children in grade school, we evaporated sugar water with a string dropped in it for the crystals to form on. This is similar to what is happening to the honey.
This is not honey turned bad, or anything that is affecting the taste or quality of the honey. You may find you like it in this state!! It spreads on toast or bread without dripping off. It won’t run off the spoon as you take it from the jar to your hot drink. To turn it back to a liquid, pourable state, use gentle warming of the jar in hot (not boiling) water, heat slowly in sunshine or place in a warm location.
Honey doesn’t need to be stored in the refrigerator. This speeds up the crystal formation.