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Homemade Maple Syrup
30 min prep · 2 h 30 min cook · Medium · 1 servings
A simple, homemade method to craft pure, delicious maple syrup from fresh sap.
Ingredients
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Method
1
Collect sap: During early spring, tap mature sugar maples by drilling small holes into the trunk and inserting spouts.
2
Collect the sap daily in clean containers.
3
Filter the sap: Strain the collected sap through cheesecloth or a fine strainer to remove debris.
4
Boil the sap: Pour the filtered sap into a large, wide pan or evaporator.
5
Bring to a gentle boil over medium-high heat.
6
Reduce sap: Continue boiling, skimming off foam as needed.
7
The sap will thicken gradually.
8
Monitor temperature: Use a candy or digital thermometer.
9
Once the sap reaches 219°F (104°C) or about 66% of its original water content, it has become syrup.
10
Test consistency: To check readiness, place a small drop on a cold plate.
11
When it gels and is no longer runny, it's done.
12
Final filtering: Strain the hot syrup again through cheesecloth into heat-safe jars or bottles.
13
Cool and store: Let cool to room temperature and store in sterilized bottles.
14
Keep refrigerated for freshness.
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