My mentor recommended to me (as this was my first honey crop) to wait before I jarred it as it would sureley granulate, being probably a proportion of rape honey. I got 27lbs altogether and left it for a few days in a 25kg poly bucket formerly used for winemaking. I put into it a catering sized whisk and stirred it well every day for about 4 days and noticed it was getting thicker. By the following weekend it had set and I couldn't get the whisk out. I had inadvertently creamed it............but before I realised that I went off to find the instructions for creaming. It starts by saying "use a proportion of last years honey"

Anyway the upshot of it is - All British honey will granulate at some point, the granules form and interlock forming big unpalateable granules (because you don't want a chunk of granulated honey unspreadable on your bread) I inadvertently creamed mine by breaking up the granules before they had properly formed. Once it has set creamed it will not granulate. if you got onto "You know where" and put creamed honey into their search engine one of the useful threads has the link to the difinitive paper on creaming honey............
My way worked very nicely for a small amount but you wouldn't want to be stirring 100lbs................
I warmed it by standing in a sink of hand hot water for several hours topping up regularly with hotter, the temp never went above 49c. When it had warmed through and was stirreable again I put it into jars. It has set beautifully now.
Frisbee