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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Collecting Maple Sap
Begin by tapping mature sugar maple trees in late winter or early spring when temperatures fluctuate between freezing at night and above freezing during the day. Use a drill to create a small hole in the tree and insert a spout to collect the sap in a bucket.
- 2
Boiling the Sap
Once you have collected enough sap (approximately 10 liters), transport it to a boiling setup. Pour the sap into a large, shallow pan. Heat the sap over a wood fire or propane burner, and bring it to a rolling boil. Monitor the sap as it reduces in volume.
- 3
Finishing the Syrup
Continue boiling the sap until it reaches the proper sugar concentration of about 66% (approximately 7.5 liters of sap will yield 1 liter of syrup). You can use a candy thermometer to check the temperature; syrup is done when it reaches 219°F (104°C).
- 4
Filtering and Bottling
Once the syrup is finished boiling, carefully filter it through a fine cloth or coffee filter to remove any impurities. Pour the hot syrup into sterilized glass bottles and seal them while still hot to ensure a vacuum seal.
