How to Make Maple Syrup

Reader Contribution by Julie Fryer and Maple Tapper
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By now, can’t you just taste that first pancake breakfast? Before you sit down to those flapjacks, though, you have to get this sap made into syrup. This article will walk you through every step of boiling and bottling. It’s not complicated but it is time-consuming and requires your full attention during certain points. Please remember, you will be handling hot, boiling, sugary liquid – be careful as you handle it and protect your arms and legs from splatters.

Throughout this process, you’ll be relying on your thermometer to tell you when to move onto the next stage. If your readings are even a couple degrees off, you’ll make sugar instead of syrup! Make sure your thermometer is working perfectly by calibrating it before each day’s boil. You can find quick calibration instructions online.

How Sap Turns into Syrup

Pure maple syrup is made by evaporating the water from the sap and caramelizing the sugars through a long and steady boil. The goal of this entire cooking process is to heat the sap to 219 degrees Fahrenheit (or 7 degrees above water’s boiling point). It can take many hours to get to this point but be warned that the last few degrees go quickly and can mean the difference between syrup and candy! The process is broken down into three stages:

First Stage: The Beginning Boil

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