Yesterday I opened a sealed jar of raw honey (blackberry). Over the course of a not-very-long meal (at which the honey was being used as a condiment) I watched it go from liquid to crystalized. I've had honey crystalize after having been opened for weeks or months, but I've never seen it happen in a matter of minutes before. Googling led to lots of explanations and rebuttals about why raw honey crystalizes slowly, but I found nothing that addressed what I saw.
I store my honey in an interior pantry cabinet, so it's at room temperature -- lately around 65-70F. (I specify interior because I've found that storing it in cabinets on exterior walls leads to faster crystallization, presumably due to winter cold seeping through the wall.) I have another unopened jar of this honey in that cabinet right now and would prefer to not have it immediately crystalize when I open it. I understand that crystallization isn't bad, but liquid works better for many uses. So I'd like to understand what happened and what I need to change to get a different outcome.