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:
Want to know when my newest Maple Syrup recipe comes out? Subscribe to free email updates with crafts, deals, and healthy recipes delivered straight to your inbox!
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!”
Want to learn about more Upstate New York Maple Syrup Destinations? Check out this post from Exploring Upstate.
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?