I’ve been so excited to collect the sap from tapping the maple trees, I’ve been checking every day and after about a week I figured there was enough to have a go a boil it down.
The sap is just like water; clear, thin and fairly tasteless.
Cheese cloth over a measuring jug acts a filter.I pour filtered sap into a steralised gallon milk container
This is from one tree, about a gallon and a half. I thing the sap to syrup ratio is about 40:1, but I’m excited.
I had a tiny sip of sap and it tasted like very lightly sweetened water, but it had a freshness and purity to it. The sap can be used as it is, to make tea or coffee or to drink as is, but I want syrup.
In the little instruction booklet I got with the tree tapping equipment, they recommend that you build a fire and boil the sap outside as it takes a while and generates a lot of steam. Yeah, I’m not going to do that. It’s freezing cold and I have a Tiny Terror to watch. So inside it is.
I start with a the saucepan about 2/3 full.
A good rolling boil
Time to top up
The faintest of colour change is happening, I add more sap and let it come back to a rolling boil
The colour is coming along, another top up
My windows are dripping with condensation, and I feel like I’m inside a a humidifier. The sap has begun to thicken, not long now.
So I was wrong about it not being long. An hour later and a few tastes later finally it’s syrup.
One small thing, I took my eye off it for a few minutes and think I may have over boiled it.
I haven’t got a candy thermometer, so had to guess.
It’s more maple sugar than syrup, but the taste is divine, so fresh and delicate. The seasons not over, so I’ll have a few more attempts at getting it perfect. f