Homemade maple syrup - recipe

“Sugar Maple” grows in Canada, which is mainly used for the production of syrup, but quite good syrup is also obtained from red, black and holly maples.

The sugar concentration in maple sap is from 4% to 6% and to get 1 liter of maple syrup, 40 liters of sap is enough. Maple sap begins to ferment quite quickly, so collecting and storing it in the refrigerator before cooking can take no more than a week.

Evaporation of maple sap is carried out in the same way as sap from birch (see. making birch syrup). The juice is filtered, poured into a wide saucepan and boiling begins.

A huge amount of water evaporates, so most often the syrup is boiled outside, or in a kitchen equipped with a good hood. Maple syrup cooks much faster than birch syrup, and you should never leave boiling sap on the stove unattended.

When cooking maple syrup outside, check for doneness as follows:

A little syrup is poured onto a table with snow and wrapped around a stick.

If the cooled syrup becomes “caramel” in the cold, then it is ready and evaporation can be stopped.

After cooking, the syrup must be filtered through several layers of gauze to get rid of the flakes that form during the cooking process. And it’s better to do this when the syrup is still hot. As the maple syrup cools, it becomes very thick and will be impossible to strain.

Although, it is not necessary to reduce the maple syrup to caramel. When cooking, focus on the color of the syrup; the darker it is, the thicker the finished product will be.

It is convenient to store syrup in bottles with tight-fitting caps. In a cool place, this syrup will last at least until next season.

How to make maple syrup, watch the video: