"The higher the content of the fructose the longer the crystalization."
Thanks for that explanation, [Hannibal].
Champlain Valley clover and alfalfa "naturally crystallized raw" honey is thick, opaque and crystallized-looking even before it's centrifuged (though this image isn't a great one):

This image, after it's centrifuged, more clearly shows its thick, crystallized look:

It's hard to tell, but it even looks crystallized when it's still in the combs:

Whereas this cold packed sage honey still looks thin and liquidy after being bottled and put up for sale:

In the stores I've noticed that Champlain Valley honey is never liquidy, whereas other honeys take time to get as thick and crystallized. On the other hand, the Champlain Valley honey doesn't turn real hard as fast as other raw honeys.
Does this mean that clover and alfalfa honey is lower in fructose than other honeys like sage?