Maple syrup is made by tapping maple trees and collecting the sap. The sap is then boiled until it becomes thicker and resembles a syrup. The sap is clear and looks almost like water but when boiled the brown color comes out. Once boiled the syrup is then filtered to remove any sediment, and that is how the smooth textured maple syrup is created. North Eastern Native Americans were the first known to make maple syrup. European settlers learned how to tap maple trees from indigenous tribes.
Maple trees make sugar in the summer and the starch is stored in the roots over the summer. The trees are then tapped for sap in mid-February to mid-March. Sap collection ends when temperatures stay above freezing or when the trees start to produce buds. 80% of the world’s maple syrup is actually made in Quebec, Canada. Maple syrup can be either grade A or grade B depending on the color of the syrup. Grade A can be either light amber, medium amber, or dark amber. Grade B is the darkest maple syrup available and is created from sap that is collected later in the season. It has a stronger maple flavor and is commonly used in baking, whereas grade A is usually drizzled over food like pancakes.
Maple syrup isn’t only a sugary treat, it is a great source of manganese and riboflavin. It also contains calcium, thiamin, copper, and potassium. However, the sugar content is very high, 1/3 cup supplies about 60 grams of sugar! With this high of a sugar content, maple syrup should be consumed in moderation. You can find maple syrup at your local farmers’ markets.
It’s all grade A! Golden delicate, Amber, dark and very dark.