We did our second annual maple syrup boil here last weekend and I was so so happy with the results! We collected about 80 gallons of sap throughout the week and began our boil early Saturday morning. We all get a wee bit excited about it, because it sort of feels like winter might soon be coming to an end and it’s one of the few times that the whole family spends the day outside together.
We cook on the fire and neighbours and family stop by to keep us company and join in the fun. Sugaring is a definite labour of love and having friends and family stop by really helps to pass the time.
You know that saying, “a watched pot never boils?”
I’d say that feels fairly accurate. The anticipation of the sap changing to that rich amber colour and getting to that much sought after temperature is very real. Maple sap is about 98% water and 2% sugars so it requires a lot of boiling to get the water out and be left with that syrupy goodness. I love the idea of it because of my homesteader-wanna-be goals and the satisfaction that I can do something else for us so we don’t have to rely on those big box stores.
The first day we fed the fire and kept the boil going until about two am. This lady needed some rest so we choked down the fire, crossed our fingers (that it wouldn’t continue to boil down too much from residual heat) and got some shut eye for a few hours. Many of the kind folks I’ve met in an online community group stay up all night long, so as not to stop the boil.
Not this gal. For the safety of everyone in the house and everyone I might have to interact with later, a few hours sleep is a must.
Sunday morning we started early again and finished off the last 35 gallons or so. It was getting close to nine pm when it finally reached 215 degrees which meant we could bring it inside the house to finish and bottle. Yippee!
Around ten pm the mission was complete and we ended up with about two gallons of the sweetest syrup. That two days is such a roller coaster of emotions:
I love this! Look at us! Living off the land!
My feet are frozen. This sap level hasn’t changed in two hours. I think I’ve burnt my snowpants.
Pie irons! Hot Dogs! Sap tea! How fun!
What time is it? I need a nap. Why is there still 30 gallons of sap left?!
We’re down to the last 5 gallons! We can do this! Go team!
I’m starting to have delusional thoughts. We’re running out of wood. I feel hungover.
It’s time! Everyone it’s time! Let’s filter it and take it in the house to finish!
We did it! How awesome is this?! I’m so proud of it.
Can’t wait to do it next year!
Anyhow, I’m sure we could’ve had another few days of boiling, but we decided to stop while ahead and set some new goals for next year. We’ve got about 16 jars to last us until then and we’ll definitely give some as gifts because I love nothing more than to share!
While I was sitting around the fire I asked my new online maple syrup friends to tell me how they use their syrup other than on pancakes. I had well over 100 replies. I’ve included a few of their ideas here for you this week!
And lastly, fun fact, but every single day when I collect eggs I open the nesting box lid just a crack and yell thanks for the eggs ladies! I’m always astonished by how much this place has given me with just a little effort.
Gotta go friends, I’ve got trees to hug.
Renee xo
Many of the folks in my online community told me that when bottling the finished syrup they throw a handful of nuts in the pot at the very end, to soak up the syrup that’s left in the pot. With some mixing and just a few minutes, the maple syrup caramelizes and makes a sweet candy coating. We cannot stop eating these!
Maple Candied Almonds - *2 cups
2 cups raw almonds
1/2 cup maple syrup
pinch salt
Line a sheet pan with parchment paper and set aside.
Heat a non stick pan on medium heat. Add the nuts, salt and maple syrup.
Stir constantly as the syrup melts, so it doesn’t burn, about 3 minutes. The syrup will turn loose and sandy and then start to cling to the nuts. Stir for approximately 2 more minutes, watching carefully so it doesn’t burn. The nuts will look dry and candy coated. If there’s any smoke, remove immediately.
Remove the nuts immediately to the prepared pan, separate the nuts and let cool. Store in an airtight container if they last long enough.
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