According to the National Honey Board there is no concrete definition for the term “raw honey.” However recently the state of Utah passed HB148 that requires that honey produced, packed, repacked, distributed, or sold in this state may only be labeled as raw honey if meets the definition of raw honey described as follows:
Heating honey over 105 degrees fundamentally changes the consistency of the honey. You can often tell whether honey is raw or not by the texture of the crystals when crystallized. However this isn’t always the case as each varietal honey has a different crystal size.
From my observation honey with lower water content has a coarser crystal. When analyzing whether your honey is raw or not based on crystal structure, remember that raw honey has a much finer crystal than the honey has been heated, filtered and pasteurized.
Heating the honey past 105 changes not only the texture but also the taste of the honey. Raw honey is often creamy and smooth with little to no aftertaste. Pasteurized honey (burned honey) has a noticeable smokey aftertaste. I’m not sure quite how to explain it but if you have had the pleasure of enjoying raw honey frequently, you’ll immediately notice the distinctly burned taste.
When you purchase The Honey Jar honey you can rest easy knowing that whatever honey you purchase is as natural, raw, and pure as the day the bees produced it.