I've seen different methods of "fixing" crystallized honey. I see some people say to put it in hot water (but, not boiling) for a while. I've heard others say leave it on a sunny window sill. I was talking to a friend that does organic farming and is involved heavily with "living foods. He uses a dehydrator for alot of the things he sells at market and also uses it for honey when it crystallizes. He mentioned not to go above 105 degrees or it can damage the enzymes in the honey. I ended up getting one that has a control dial for the temp and was able to put 14 pound jars in at 100 degrees for 3-4 hours. I checked the temp with a digital thermometer a few times and found the dial was pretty accurate. It worked like a charm. No mess, no wet jars, easy peasy.