If your honey has turned thick or grainy, nothing has gone wrong. Crystallizing is a natural process.
Honey is rich in natural sugars, including glucose. Over time, the glucose can form tiny crystals, and the honey becomes cloudy and firm.
How fast this happens depends on the flowers the bees visited and on how the honey is stored. Cooler rooms tend to speed it up.
If you prefer it runny, set the closed jar in a bowl of warm water and stir now and then. Avoid boiling water and the microwave.
Or simply enjoy it as it is. Crystallized honey is lovely spread on warm toast.
