Most raw honeys wil eventually crystallize. Certain factors such as nectar source, and temperature determine how quickly it will occur. Some nectar sources crystallize so quickly, they cannot be spun from the comb. I place these back in the hives for the bees to eat. Fresh honey contains a supersaturation of plant sugars, fructose and glucose. In certain conditions, the glucose will precipitate into solid granules. Honey with a high percentage of glucose to fructose will crystallize quickly, while honey with a high fructose to glucose ratio may not crystallize at all. The fastest precipitation of crystals tends to occur from 55 to 63 degrees Fahrenheit, usually when refrigerated.