"I take the honey jar out of the fridge after weeks, open the lid – and gaze into crystal worlds." To that, we can only say: congratulations, you’ve brought the glucose in your blossom honey to life.
Honey consists of fructose and glucose. Blossom honeys, in particular, have a very high glucose content. This is exactly what causes crystals to form during long storage and in cold temperatures.
This is completely natural. And it’s more of a reason to be happy than to be surprised. You can simply be sure that you possess a completely natural honey that still contains all its good ingredients.
However, if you are just somehow against crystallized honey, simply because – then here is your solution: Place your jar of honey in a water bath. Watch the temperature! You should thaw your honey at a maximum of 40°C. Yes, that’s right, it’s called thawing when the crystals melt again.