|Liquid honey snuggled between two jars of fully crystalized honey|
Here is the scientific stuff on why honey crystallizes. Honey is a mixture of sugar (fructose and glucose) and water. In nature, glucose is usually in a solid state, while fructose is liquid. Different types of honey have different ratios of glucose and fructose. When there is a lot more glucose then fructose, the honey will crystallize faster.
I also didn't heat the honey and gave it a rough strain before pouring it into the glass jars so the crystals start forming around tiny particles of yummy pollen and propolis.
Long story short, your honey is perfectly normal honey. We Americans think of honey as being liquid, when really, it should be crystallized. That's how you know it hasn't been heated or diluted with corn syrup, etc while being processed. Another hot toddy please!