Crystallization is a natural process that occurs with artisanal, raw, and unpasteurized honey. It’s completely normal and doesn't mean the honey has gone bad. The texture changes, but the flavor and beneficial properties remain the same. Honey is considered a "forever food" and is still safe to eat even when crystallized.
If you'd like to return it to its liquid state, you can gently warm the honey to a temperature between 104°F (40°C) and 122°F (50°C). It's important to heat it gradually and within this range to preserve its quality and flavor.