Homemade Maple Syrup

Tap maple trees for their sap.

Maple syrup is a sticky and sweet delicacy popular across the United States. The syrup is derived from the sap of certain species of maple tree, such as sugar maple, red maple and silver maple. These trees are most common in northern states such as Minnesota and Illinois, as well as much of Canada. The maple sap itself needs to be converted to a thicker syrup and is not eaten direct from the tree. With a few items you can produce homemade maple syrup.

Things You'll Need

• Cordless hand drill
• 1/2-inch drill bit
• Collection spout and tube
• Bucket
• Plastic sheet
• Adhesive tape
• Large pan
• Cooking hob or burner
• Heavy-duty candy thermometer
• Wool filter
• Jar

Instructions

1. Check the outside temperature. Sap is more likely to flow during periods when temperatures range from below freezing to above freezing over the course of 24 hours, according to the Southern Illinois University's Department of Forestry. Generally, this means tapping trees between January and March, depending on your location.

2. Find a suitable maple tree. Select a tree at least 10 inches in diameter at shoulder height. Choose one with ample healthy foliage.

3. Drill a hole in the tree with a 1/2-inch drill bit around 3 feet from the ground. Aim the drill at a slight angle pointing upward to help allow the sap to run.

4. Push the spout firmly, but gently, into the hole. Run a length of tube from the spout end to the bucket. Cover the bucket tightly with a thick, plastic sheet and seal the edges with tape.

5. Leave the sap flowing for at least a few hours, or return to the tree the next day. Detach the bucket of sap and head to your kitchen.

6. Heat the sap in a large, high-sided pan. Approximately 43 gallons of sap can make 1 gallon of syrup, according to the University of Minnesota. Skim off any scum and foam that rises to the top.

7. Test the temperature with a candy thermometer. Continue heating until the sap reaches 219 degrees F. Pour the heated sap through an orlon or woolen filter to remove impurities. Add to jars or cans while still hot.

Tips & Warnings

• Don't allow the sap to sit for a few days before boiling, as this can ruin the flavor.

References

• University of Minnesota Extension: Homemade Maple Syrup Minnesota Maple Series
• Southern Illinois University Carbondale: Making Maple Syrup