Things You'll Need:
- Large metal pan Outdoor fire Maple sap Candy thermometer Canning jars
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Step 1
Tap several sugar maple trees and collect the sap or a get a supply from a neighbor who taps trees. You will need 10 gallons of sap to make 1 quart of maple syrup. Even though that sounds like a lot, one tree will easily produce 15 to 20 gallons of sap in a season. Tapping two or three trees will provide plenty of sap for making syrup (see Resources for directions for tapping trees).
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Step 2
Build a wood fire in an outdoor fireplace or fire pit and place a large metal pan that holds 10 gallons or more over the fire. Making sap can easily take an afternoon and the fire must be burning the entire time. Gather enough wood to keep the fire burning for 4 to 6 hours. The amount you need depends on the type of wood and how dry the wood is. Seasoned hardwood is the best choice and may require 1/4 cord.
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Step 3
Fill the pan ¾ full of fresh sap and bring to a boil. Coating the inside rim of the pan with oil or butter prevents the sap from boiling over.
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Step 4
Use a candy thermometer to record the temperature of the sap as it reaches a rolling boil. Temperature will vary according to the altitude and atmospheric conditions. Make note of the temperature, as you will need it later.
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Step 5
Add fresh sap as moisture evaporates and the sap boils down. Continue until you have added and boiled all the fresh sap. The process may take 4 to 6 hours (or more) depending on the amount of syrup you make. Remember, 10 gallons of sap should boil down to 1 quart of syrup, so judge your progress accordingly.
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Step 6
Check the temperature of the syrup when it appears to have condensed to the estimated quantity. Maple syrup is ready when it reaches a temperature of 7 degrees F above the boiling point of the sap.
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Step 7
Use potholders to lift the pot and pour the syrup into a heatproof container. Scoop and pour with a metal ladle if preferred. Allow to cool for at least 12 hours in a covered container. Any sediment will settle to the bottom. Pour the cooled syrup slowly into a metal sauce pan, being careful not to disturb any sediment on the bottom.
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Step 8
Place the saucepan over medium heat on the stove, or over an open fire, and heat the syrup to 180 degrees F. Pour into hot sterilized canning jars. Seal and let cool in a draft free area. Store maple syrup in a cool dark place for winter use.
