Update: Starting March 26, you can enter to win a bottle of Schoff’s Maple Syrup! Enter here!
Did you know that this weekend and next is the annual Maple Syrup Weekend?
We celebrated by going to a pancake breakfast — made with Maple Syrup, of course! Then we headed over to Schoff’s Sugar Shack in Victor, NY, to learn how Maple Syrup is made. Turns out, this year is a BAD year for syrup — too cold. The sap has been freezing and hasn’t had much time to thaw. Still, Chris Schoff told us that instead of the normal 7 week maple season, this year they only had 2 or 3 good weeks to bottle syrup.
More Maple Syrup Recipes:
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How is Maple Syrup Made?
First, the sap is tapped from the trees. I didn’t realize it comes out clear because it’s 98% water and 2% sugar. You can drink it straight from the tap, as Mason is doing here:
Then they do some reverse osmosis distilling and boiling in a wood fire. Plus, probably some other stuff that I couldn’t see because I was trying to keep my kids out of the fire.
The Maple Syrup is filtered once:
And then filtered again:
And then finally heated to 200° to kill off any errant microbes before it’s bottled.
I didn’t realize it took that much sap to produce so little maple syrup!
Pure, locally produced maple syrup is so much better for you than commercial “syrups!”
Maple Syrup Health Benefits:
- contains anti-inflammatory compounds and antioxidants (the same ones found in superfoods like blueberries!)
- less likely to cause bloating than refined sugar; lower glycemic index
- contains micronutrients like zinc and manganese to help your immune system
What is your favorite way to enjoy maple syrup?