Maple syrup is often packaged in plastic or glass jugs that are not reusable. We wanted to find a solution to this waste problem and we think a mason jar is perfect! Nothing has more uses than a mason jar. Once you enjoy our artisan maple syrup we hope that you will wash and reuse the jar. We generally put ours into our pantry to use in the fall to store our vegetable crops.
Maple syrup is made from the sap of the sugar maple tree. Sap from the maple tree naturally flows from the roots of the tree to the branches every spring. We make use of this natural resource by harvesting a small portion of the tree’s sap every spring and simply boil it down in an evaporator to create maple syrup. There are trees in our forest that were tapped over 100 years ago, and we continue this amazing and sustainable relationship today. We don’t need to add anything, this is Mother Nature doing her thing. Maple syrup is nature’s perfect sweetener.
Early in the maple season, the weather is cool and the sap runs extra clear. The first sap of the season produces the lightest of the three grades, known as golden/delicate. As the weather warms up, sap flows increase and we enter the heart of the maple season. The sap from the middle of the season produces a medium grade syrup with a deeper flavor and darker color, known as amber/rich. Toward the end of the season, the weather is warm and the sap produces a darker and more intense syrup, known as dark/robust.
Which grade is best is a matter of personal preference. (Our dad likes the golden/delicate!).