Mmm, there's nothing quite like real maple syrup! We're not talking about the imitation pancake syrup, but the real stuff derived from sugar maple trees growing in northeast USA and Canada.
Sweet, rich, and very smooth in texture, this naturally derived sweetener is made solely from the sap harvested from sugar maple trees that grow wild in the woods in various northern regions.
If you've never tasted it before, you may be wondering what genuine maple syrup actually tastes like. While flavors can be challenging to put into words, we'll give it a try...
Most people who've tasted it would agree that maple syrup is simply sweet, yet delightfully complex with several distinctly discernable flavors and scents. It imparts a rich smooth taste, somewhat rustically perfumed with a bit of maple woodsy-ness. It's rather caramelly, and you may detect a slight nutty flavor, with perhaps a tiny hint of vanilla and a slight trace of wood smoke derived from the way it's processed.
About 40 gallons of sap, boiled down, will yield 1 gallon of maple syrup. After evaporation, maple syrup contains about 67% natural maple sugar.
The color and flavor actually change a bit as the season progresses. At first, it's light flavored and sweet. Then as the weeks pass, the flavor deepens into a more of the classic maple flavor. And at the end of the season, by the time the leaf buds begin to pop out, the sap begins to taste a bit bitter. We talk more about maple syrup grades here.
If you're wondering about the comparison of maple syrup vs pancake syrup, all you need to do is have a look at the ingredient lists on the label and you'll see a difference! Pancake syrup is usually made from high fructose corn syrup, sugars, water, and perhaps some maple flavoring, which may or may not be made from maple.
They may have similar tastes. But artificial flavorings are made from synthesized substances including petroleum and do not contain maple. Some 'natural' maple flavorings may or may not contain maple.
Some natural maple flavorings are made from hickory. This goes back to at least the 1880s when Josiah Daily patented his method of deriving maple flavor from hickory bark. Fenugreek is also used to simulate a maple taste. And another process dates back to the 1940s when they learned to manipulate amino acids in sugars to create maple-like flavors.
Real maple syrup is definitely the better choice than pancake syrup. Real maple syrup has no other ingredients. It's pure, natural concentrated maple sap.
Among the diversity of the northern hardwood forest grows the sugar maple trees. In the fall they splash the hillsides with vivid brilliance of reds, oranges and golds before shedding their leaves. In the springtime they flow with sweet sap before new leaves pop out.
We're told that North America is the only part of the world in which sugar maple trees grow. They are native to the beautiful deciduous forests of eastern Canada and the United States.
In fact, maple trees are one of the most important trees in Canada. Maple leaves have been included in the coat of arms of Canada, and the Canadian flag depicts a maple leaf as a national symbol.
Although a large variety of other types of maple trees grow in Europe, Japan, and various places around the world, in most cases, these locations don't have the proper weather conditions needed to produce the necessary amounts of sap needed to make syrup.
Harvesting maple syrup was first a part of indigenous life and culture and has long been part of Canadian and northeastern American culture as well. From backyards and small farms to large commercial operations, those who live in this region herald the approach of spring with festivities and celebrations, feasting on traditional foods served at each local 'Cabane à Sucre'.
Canada produces over 70% of the world's pure maple syrup. Around 90% comes from the province of Quebec where approximately 7,989,000 gallons are produced annually. Ontario, Manitoba, and several Canadian Maritime provinces, as well as several States in America also harvest maple syrup.
Local weather is the most important factor in the outcome of the maple syrup harvest. The sap flow in the maple trees relies on the day and night temperature fluctuation.
The cycle of warming days and freezing nights causes the sap to begin to move up the tree to the stems. Maple syrup harvesters have observed that the quantity as well as quality of their maple syrup fluctuates with climate variability.
If you're interested in identifying sugar maple trees, we've provided this sugar maple tree identification information to help you recognize them.
Whether you have access to a hardwood forest where maple trees grow, or have a big old maple tree in your back yard, you can experience how to get maple syrup yourself! It takes some time, effort, and a bit of know-how, but the end result is definitely well worth the effort!
When is maple syrup season? In northeast North America, maple syrup season takes place starting at the end of February and extending until April, depending on location, climate and weather. There is no exact date when harvesting maple syrup begins.
We welcome maple syrup time! Being aware of the clues in nature tells us when the season is beginning.
How is maple syrup made? Maple syrup is made by boiling down the slightly sweet sap of the sugar maple tree until much of the water evaporates, creating a thick syrup with a high concentration of sugar.
Maple sap fresh from the tree is approximately 98% water and 2% sugar. After maple sap has been boiled down to syrup, the result is only 33% water and 67% sugar.
We have a whole page of explaining the details of Harvesting Maple Syrup. You'll learn how to identify sugar maple trees, when to tap maple trees, the tools for tapping maple trees, how to tap a tree, where to tap maple trees... We'll show you how to collect maple sap, what is important when storing maple sap before boiling, boiling maple sap into syrup, and more. We're sure you'll appreciate the sappy science of making maple syrup!
Harvesting maple syrup is a great family activity! it is work, but be prepared to have fun and adventures in the process. Here on our homestead, one season we managed to get both of our tractors stuck in the snow, as well as our 4-wheeler, and we ended up recruiting some hooved help! It was Prince to the rescue! Our miniature stallion helped to haul the containers from tree to tree for us as we emptied the sap buckets. And in the process, he discovered that he really enjoyed the taste of maple sap!
Journey with us through this step-by-step process of how to make maple syrup, all the way to cleanup at the end. You'll find some interesting "Q and A" discussions at the bottom of the page.
If you're discouraged thinking that sugar maple trees don't grow where you live, don't give up hope about making your own syrup! You'll be glad to discover that there are many types of maple trees as well as several other species of trees that can be tapped for sap to make syrup!
Maple syrup is among the oldest natural food products produced in North America. Indigenous peoples living in northeastern North America were the first known to have produced maple syrup and maple sugar.
Various legends exist explaining the details of the initial finding, but in reality, no one even knows which tribe first made this sweet discovery. But through aboriginal oral traditions, these secrets were passed down through the generations. Long before Europeans arrived, aboriginal tribes had developed rituals around sugar-making, celebrating the Sugar Moon with a Maple Dance.
It was a kindness from the Indians to the European newcomers to teach them the process of making maple syrup and sugar as they had done for centuries. If interested, you'll find more fascinating information on maple syrup in Native American history here on our history of maple syrup page.
Besides the famed maple syrup, there are other maple products that are often made and enjoyed and part of the culture where maple syrup is harvested yearly.
Tire d'érable sur la neige, or as we say in English, maple toffee on snow, is very much a part of the maple syrup celebration in Canada. Maple toffee is candy made by boiling maple sap beyond the point where it would form maple syrup, but not so long that it becomes maple sugar. It is part of the traditional way of life in early spring in Québec, Eastern Ontario, New Brunswick and northern New England.
Maple butter, also known as maple cream, is another delicious pure maple product. Maple butter is not maple flavored butter nor butter sweetened with maple syrup. It is a confection made from maple syrup by heating the syrup to approximately 230°F (or 112°C), cooling it to around 125.6°F (or 52°C), and beating it until it reaches a smooth consistency. It is wonderful spread on toast at breakfast time.
Maple sugar is another traditional sweetener from Canada and the northeastern United States. Maple sugar is simply maple sap that has been cooked a bit longer than is needed to create either maple syrup or maple toffee. Then it's stirred with a paddle until it forms a granular sugar. Maple sugar can be kept indefinitely which was very convenient centuries ago.
Maple beer is another product made out of maple sap. It's created by fermenting the sugar in maple syrup to replace malt and other components. Craft brewers create an ale with noticeable maple tones that is often reinforced in sweetness with residual sugars. Maple liqueurs and various other alcoholic products are also made from maple syrup.
And there's more! Thinking outside of the box, having discovered other beneficial properties, creative people have made maple syrup soaps, lotions, moisturizers, candles as well!
When we think of maple syrup, a stack of hot, buttered pancakes often comes to mind. It's a classic combo. But there are many other ways to use maple syrup! And some may surprise you! Maple syrup does wonderful things for many other foods!
It adds a hint of rustic sweetness to old favorites like Apple Crisp or Pumpkin pie. It sweetens Strawberry Rhubarb pie nicely. And for a special dessert after a lovely dinner, Maple Panna Cotta is delightful!
Savory dishes are also enhanced by maple syrup. Foods like ham, bacon, and baked beans are often flavored with maple syrup. The rustic, sweet flavor of maple pairs nicely with grilled salmon and pork tenderloin. It's used in barbecue sauces and meat marinades. Maple syrup is delicious with butternut squash, sweet potatoes, carrots and other veggies. Maple Roasted Asparagus is delightful, and Maple Roasted Brussels Sprouts with Bacon is a wonderful combination of flavors.
There is so much more, but we'll let you discover other amazing things about pure maple syrup here, including some yummy recipes. (Page coming soon!)
There's little wonder that maple products and flavors have become interwoven into the traditional culture in areas in which maple trees thrive.
A visit to one of 'les cabanes à sucre' (the sugar shacks) in the area would convince you of that! A hearty all-you-can-eat feast awaits when visiting a sugar shack. It usually includes soupe aux pois (a thick yellow pea soup), fèves au lard (baked beans), cretons (a spread made with minced pork and spices), oreilles de crisse (deep-fried pork jowls), omelets or scrambled eggs, fried potatoes bites, ham and sausages soaked in maple syrup, tourtière (a traditional meat pie), pickled beets, homemade red or green fruit ketchup, crêpes... And, of course, a jug of maple syrup which often ends up being poured over everything on the plate! Mmm, maple syrup!!
Q: I don't know of any maple sugar house near me. I'd like to know how to get maple syrup? How can I find pure maple syrup near me?
A: You can try researching syrup producers and see if they can ship some to you. If you can't find any at your local grocery store or Costco near you, you should be able to order maple syrup online through Amazon. Or, if you have maple trees on your property, you can try harvesting your own maple syrup.
Q: I'd like to know when is maple syrup season and when to collect maple sap?
A: Early spring is maple syrup time. The sap begins to flow when nighttime temperatures are below freezing and daytime temperatures go above freezing. Ideally, there is still a cover of snow on the ground to keep the root systems cold. Daytime temperatures for sugar maple sap flow are in the 40s°F.
Q: How long does boiling maple sap into syrup take?
A: The whole process of boiling maple sap into syrup can take 2 days. You can count on 12 to 14 hours to boil it sufficiently. This should be done outside over a wood fire, on a propane burner, or on a stove in an open shed because the steam is sticky and will leave a film in your kitchen. You'll need to continue boiling it until you have only 2.5% of the amount that you started with, for example, 10 gallons of sap to 1 quart of syrup. Here are step-by-step instructions.
Q: Besides tapping maple trees, are there other types of trees that can be tapped for sap to make syrup?
A: Yes, besides the various species of maple trees, birch, alder, hickory, butternut, ironwood, sycamore, and various nut trees can be tapped to make syrup. You can learn more about tapping various species of trees here. And this article specifically addresses species that grow in the Pacific Northwest that can be tapped.
Q: I'm wondering about the maple sap to syrup ratio. How many gallons of sugar maple sap does it take to make a gallon of maple syrup?
A: This depends on the sugar percentage in the sap. Generally, about 40 gallons of sap should make roughly one gallon of syrup. Depending on the type of maple tree you're tapping, the lower the sugar percentage in the sap, the more sap you need to make a single gallon of pure maple syrup.
Q: What's the difference between organic maple syrup and non-organic?
A: Organic maple syrup is made from naturally grown maple trees, as in the wild, with no chemicals used in processing it. Producers who advertise organic maple syrup are not allowed to groom the forest undergrowth. If they do use any fertilizers now and then, they're limited to using wood ash, lime, or other specific, natural fertilizers. Also, the equipment, spiles and buckets, etc., used for processing the syrup must not be cleaned with any toxic cleaners.
Q: What causes cloudy maple sap? And is it ok to use?
A: Cloudy sap can be a result of the weather turning warmer or sitting unprocessed a little too long. Bacterial growth can cause cloudy sap, which can have an undesirable effect on the syrup's color and taste. Smell and taste the sap, and if it tastes ok then go ahead and boil it down. It will most likely make dark syrup. It's important to keep the sap cold and don't wait too long before boiling it down. Sap can spoil and become cloudy and off-tasting if it is left too long in storage.
Q: Can maple syrup go bad? I have a couple containers and have opened one of them. Please tell me how to store maple syrup, thanks!
A: Pure maple syrup is made without preservatives, so it can go bad if left sitting out unrefrigerated. Syrup should be refrigerated after it has been opened. It is best consumed within a year. In the freezer, maple syrup can last indefinitely.
If your container has not been opened, you can store your syrup containers in a cupboard, pantry, or any other cool, dry place. Freezing is best for long-term storage. The syrup will thicken but won’t freeze solid because of its very high sugar content. Just be careful of expansion if you're freezing a glass container. Either remove some of the content or place it in a different container that won't break if the contents expands.
Q: Does maple syrup have sugar? I'm curious about my diabetes and pure maple syrup.
A: No sugar has been added to pure maple syrup, but yes, it does contain natural, unrefined sugar. Some would consider it among the 'better sugars' which including maple syrup, coconut sugar, and date sugar. Maple syrup has a glycemic index of 54 in comparison to 65 for table sugar. As a result, maple syrup may raise blood sugar slightly more slowly than regular sugar, but any sugar still raises blood sugar.
Q: I'm interested in maple syrup nutrition. Is maple syrup healthy to use as a sweetener? Would it be better to use maple syrup instead of sugar?
A: Yes, pure maple syrup is a natural, healthy sweetener. It's not only high in antioxidants, but is full of other nutrients like riboflavin, zinc, magnesium, calcium and potassium. Maple syrup has a higher concentration of minerals and antioxidants, yet fewer calories than honey. Here's more info on the nutrients of this natural sweetener.
1 The American system call these Grade (A, B and C) whilst the Canadian system uses number (No.1, No.2 and No.3).
K.V. 125385 27997 4479 (02-15-21)
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