Almost everyone is familiar with the delicious taste of Maple syrup, but did you know just how easy it is to make your own? Best harvested when the nights are still cold but the days are warming up, any species of Maple tree can be tapped for syrup. Perfect for cozy and indulgent breakfasts like stacks of fluffy pancakes or French toast, you can also drizzle your Maple syrup as a natural sweetener into anything from porridge to smoothies to granola for a healthier boost of sugar.
When night temperatures drop below freezing and the morning temperatures rise, sap starts to flow. Tap your Maples early in the year, from January to March, making sure to do so before they go into bud otherwise the sap will be bitter. Protecting our precious trees is always our first priority so, rest assured, when done correctly tapping should not harm your Maple tree. Remember to always remove your spile after you’ve finished collecting sap so new wood can grow and your tree can fully heal.
WHAT YOU’LL NEED
- Drill
- Hammer
- Spile or spout
- Collection container (You can use any recycled jar or empty milk jug)
- Mesh filter or strainer
- Pot for boiling
- Lidded bottle or jar for storage
INSTRUCTIONS
- First select your Maple tree. The Maple’s wood should be sound, sturdy and at least 10 inches in diameter. While the syrup we know and love is most often sourced from Red, Black, and Sugar Maples harvested in North America, native European Maples also produce sap which can be made into syrup. Make sure you always properly identify any tree before tapping!
- Drill a hole about 2-4ft above ground, slanting upward so gravity will help the sap flow downwards.
- Insert your spile or spout into the drilled hole and tap gently with a hammer.
- Place your container beneath the spile to collect the flowing sap.
- Once you have collected the sap, you can use a mesh filter to remove any debris.
- Next, cook down your sap to reduce it to syrup. Pour your collected sap into the pot for boiling, bring your sap to a rolling boil and reduce it quickly. It’s best to cook sap as soon as it's been collected.
- Now that your syrup has been reduced, strain and filter again whilst it's still hot.
- Finally, bottle and seal. After much careful collection and patience, it’s time to enjoy your homemade Maple syrup!
