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