This is beautiful light clover honey from the pristine Northern Canadian prairies.  For super quality, super clean, and to avoid any possibility of GMO or chemical contamination consider this Certified Organic Honey.

• Organic
• Non-GMO
• Kosher

There is nothing in the bottle that the bees didn’t put there. 

3 lb. in Glass

Please read the informative article about defining organic honey: Defining Organic Honey

What makes Honey Raw? Raw Honey is kept below 120 degrees F. (below pasteurization levels). When Honey is heated above 140 degrees, the enzymes are killed, and the nutritional value is lessened. Most honeys in the store are pasteurized or flash-pasteurized to keep them from crystallizing (also called sugaring). Also, because these sugars are not filtered, it is possible you will find specks or other small impurities in the honey -- things that came with the honey when the grower extracted it from the hive.

When Azure pours honey into convenient ordering sizes for our customers the honey is heated with a water power wand. The honey is never heated warmer then the beehive which is why the honey is still considered raw. The great feature about our heater is that it has continuous water moving through the wand, so that the wand stays warm and only shuts off once it touches the bottom of the barrel. The wand does not just sit in one spot heating only one section of honey to a high temperature it heats evenly through the whole barrel and the honey never gets above the temperature of a beehive.

What do I do if my honey is crystallized? Be happy! Now you know that your honey is in it’s natural raw state! Many find this beneficial because the honey is easier to use in recipes or spread over toast.

To get your honey back to liquefied form, set the container of honey is warm water -- 120 degrees or less (about what is comfortably warm water for your hand). Do not put the honey in the microwave, as it will have a tendency to get too hot and then not have the beneficial properties of raw honey.

There are four different "sugars" in honey, and each sugar determines how easily the honey crystallizes. For example, Canola Honey (which we do not carry) crystallizes very quickly, while sweet clover doesn’t crystallize very easily -- all due to the kind of "sugars" in the honey.

The crystallization of honey is most commonly noticed in colder months like in the Fall and Winter to help keep your honey from crystallizing quickly it is best to store the honey above 70 degrees F.