Maple Syrup

Collect the Sap

Collect maple sap from sugar maple trees during the sugaring season, which typically occurs in early spring.

Filter the Sap

Filter the sap through cheesecloth to remove any impurities and debris.

Boil the Sap

Pour the filtered sap into a large pot and bring it to a boil over medium heat.

Continue to boil, stirring occasionally, until the sap reduces significantly. This process can take several hours, so it's essential to keep an eye on it to prevent it from boiling over or burning.

Monitor the Temperature

Use a candy thermometer to monitor the temperature of the boiling sap. The syrup is ready when it reaches 219째F (104째C) or about 7째F (4째C) above the boiling point of water.

As the sap gets closer to this temperature, the color will darken, and the syrup will thicken.

Filter the Syrup

Once the syrup reaches the desired temperature, remove it from the heat and let it cool slightly.

Filter the syrup through cheesecloth or a syrup filter to remove any remaining impurities.

Store the Syrup

Pour the filtered syrup into clean, sterilized containers while it's still warm. Seal the containers tightly.

Store the maple syrup in a cool, dark place. For long-term storage, you can refrigerate or freeze the syrup.

Serve

Enjoy maple syrup on pancakes, waffles, French toast, or as a sweetener for various recipes.