Though many of us associate maple syrup with the autumn months, it’s actually early spring when the sap begins to flow. So all this month, maple trees throughout the Northeastern states are being tapped to cultivate the thick, sweet goodness that we call maple syrup.
The process will continue over the next few weeks when the sap is boiled until most of the water evaporates, and it eventually becomes the concentrated syrup we know. During this time, the chemical changes that occur will develop the color, flavor, and nutritional benefits of the syrup.
First discovered by the Native Americans and early European settlers in the mid 1500’s, maple syrup has come to be an American household staple. Best known for being drizzled over a hot stack of pancakes, or used to naturally sweeten baked goods, maple syrup can be found in pantries throughout the country.
In the United States, maple syrup is divided into two major grades, Grade A and Grade B, and Grade A is further divided into three subgrades: Continue reading