Ghee has a melting point of around 85 degrees, which can be easily reached and even exceeded while in transit during hotter times of the year. The good news is that melting alone does not pose a safety hazard. If you’re using the ghee to cook, the quality will be the same as it will be used in its liquid state anyway! Alternatively, you can toss the jar in the freezer for a couple of hours. Once completely frozen, you can bring it back out to thaw to room temperature. It should stay solid as long as temperatures do not get too high in your house. If you have any additional questions, please contact support.