Maple Syrup FAQs and Little Known Facts


Did you know that :

  • the sugar maple is the preferred tree to tap. It has about 2.5% sugar in its sap   
  • it takes 30 - 40 years for a maple tree to grow large enough to be tapped   
  • you have to collect approximately 40 gallons of sap to make 1 gallon of maple syrup   
  • one tap will yield about 10 gallons of sap per season   
  • the sugar in sap is stored by the tree as starch throughout the year. Throughout the winter months, the starches convert to sugar and flow through the tree in its sap  

Maple syrup is sold in different grades. The grades reflect the syrup's color and point to its taste. The grades are:

  • Grade A Light Amber - Delicately sweet maple flavor.
  • Grade A Medium Amber - More maple flavor, less sweet than the Light.
  • Grade A Dark Amber - Darker still, this syrup has a hearty maple flavor.
  • Grade B - Dark as can be. Used for cooking and flavoring products.

The best to store syrup is in the freezer! It won't freeze and will stay fresh for a long time.

If you find that your syrup has formed crystals in the container, heat it gently on your stove until the crystals melt. Better yet, pick the crystals out and eat them as hard candy!

Should you find mold on top of your syrup, skim the mold off, bring the syrup to a boil, and strain it through a cheesecloth. Still tastes good!!

Maple syrup was one of the first natural sweeteners. It is 100% fat free and, unlike cane sugar, contains some vitamins.

History of the Grant Family Pond View Maple Sugar House

Origins of Maple Syrup Production