Crystallised honey isn't spoiled honey

Real honey crystallises. That's the rule, not the exception. Faster or slower, depending on the fructose/glucose ratio and the kitchen temperature.

If you want to bring it back to a liquid texture, put the jar in warm (not hot) water, up to 40°C, until it melts. Don't microwave it and don't heat it on the stove — you'll destroy the enzymes that make it valuable.

Honey that never crystallises is, 9 times out of 10, industrially heated honey or honey with added syrup. It's not our friend.