honey is created from the nectar of flowers and depending upon the source, consists of different levels of fructose, sucrose and glucose. the more glucose is saturated in the honey, the more crystallization occurs.
the lighter spring honey, once crystallized, looks almost white in the jar, because glucose crystals are white. darker honey will look slightly lighter but will still retain it's more golden color. sometimes, you will even see patches or streaks in the jar. this is just caused by crystals of glucose being drawn together into clusters. a few of my friends have asked if honey is still good when it is crystallized. the answer is yes, though it may be difficult to get out of the jar! none of this affects the quality of the honey, only the appearance.
gently heating the honey to about 120º F for a period of time will liquefy the honey but will not destroy the beneficial aspects. you can do this several ways, but what i do at home is remove the cap from the jar and place the bottle or container in the microwave. i heat it for about 10 seconds at a time, and check it's progress after each 10 second burst until it returns to it's fluid state.
another way to return honey to it's liquid state is to place the closed container in a shallow pan of water and heat the water on low, not exceeding 120º F. until the honey liquefied.
then, as with all honey......just pour and enjoy!