In its raw state, honey contains many beneficial enzymes offers a healthy sweetness to those who’ve grown unhappy with overly-processed foods and candies. Over time, though, honey will thicken and form a solid mass of crystals. This is a natural process and shouldn’t affect the taste of the honey at all, Use a microwave cautiously when liquefying honey. If you want your honey to retain the benefits of “raw” honey, use the microwave with caution. While quick and efficient, microwaving can easily destroy the beneficial enzymes by overheating them.Transfer your honey from any plastic containers into a glass jar by spoon.Besides presenting a possible health hazard, plastic containers don’t transfer heat as well as glass does. Bottom line: you’ll get the job done quicker and more safely if you move your honey to a glass jar instead of using a plastic container.Start microwaving honey in 30 second increments on the defrost setting.Cooking time for your batch will vary based on the amount of honey you’re liquefying, the starting temperature of the honey, and its sugar content as well as content the wattage of your microwave. It is best to start off at low power and use short microwave times. This may take more cycles and an extra minute or two, but you won’t ruin the taste of the honey or inhibit the effectiveness of the good enzymes during the liquefaction process.Check for liquefaction of the honey after 30 seconds, particularly near the surface of the jar. If pockets of honey have started to liquefy, stir the honey to help transfer the heat. If the honey hasn’t started to liquefy, continue microwaving in 30 second increments until some crystals start to liquefy.