How do you keep honey from crystalizing?

All honey will crystalize. The only question is how long before it does. Crystalization is a perfectly natural process. Honey is a saturated solution of a mixture of sugars, mainly fructose and glucose. The exact proportion of these depends on the flowers on which the bees have been foraging. The higher the proportion of glucose, the quicker the honey will crystalize. It is possible to re-liquify crystalized honey by warming it, but this must be done with great care. Loosen the jar lid, but do not remove it, and put the jar into a bath of warm water no hotter than you can bear to keep your hand in. If you overheat it you will spoil the flavour. Never add water to honey in an attempt to liquify it. If you do it won't keep and will start to ferment.