Maple Syrup History
When the first European settlers arrived in New England, maple syrup was already being made by the Indians. As the history is recorded, an Indian hunter returned to his dwelling and found his mate boiling meat in a liquid that was very sweet. He learned that the liquid was collected from a broken maple limb.
The Indians would cut a slash in maple trees and collect the sap as it dripped out. They would pour the sap into hollowed out logs and then drop in white-hot field stones. The hot stones would cause the sap to boil and remove the water. The Indians would continue this process until all the water was boiled away and leave a crystallized sugar. This form of maple sugar would not spoil.Early European settlers added their own technology to making maple syrup. They bored holes in maple trees and inserted wooden or metal spouts and used wooden buckets to collect the sap. They used shoulder yokes to carry the sap to metal boiling kettles. The settlers, like the Indians, also crystallized the maple syrup into sugar.
Did you know…
- It takes 40 gallons of maple sap to make one gallon of maple syrup. The sap is boiled down over many hours in our evaporator until it finally becomes the maple syrup you enjoy.
- A maple tree must be at least 40 years old before it can be tapped for its sap.
- Pure Maple Syrup is fat free.
- There are only 40 calories to 1 tablespoon of maple syrup.
The label on each container of maple syrup must indicate where it was made, what grade it is and who made the syrup.
We are transitioning to a new grading system.
Pure Maple Syrup is graded based on color and taste. The maple industry is uniting as one to help customers purchase the syrup they love no matter where they are in the United States or Canada by all maple producers now calling their syrup grades by exactly the same name. This change over may take a little while, but in the end we feel that it will benefit both the customer as well as the producer and retailer. As we go through 2015 we will be supplying maple syrup from both grading systems. Once we have sold out of our remaining containers that were labeled in 2014 we will transition over to the new grading system. Listed below are descriptions for both grading systems.
Grading system prior to 2015 remains as follows:
- Light Amber is very light in color and has a smooth and delicate flavor. We feel it captures the very essence of the maple tree - A Fuller Sugarhouse Family Favorite.
- Medium Amber is slightly darker in color and has a bit more pronounced maple flavor, which is both rich and smooth.
- Dark Amber is even darker in color, with a very pronounced maple flavor that some people desire.
- Grade B is the darkest in color with strong maple flavor, predominantly used for cooking but many just love all that flavor on their pancakes.
- US Grade A Light Amber will now be called US Grade A Golden - Delicate Taste.
- US Grade A Medium Amber and US Grade A Dark Amber will basically become one grade and will now be called US Grade A Amber - Rich Taste.
- Grade B will now be called US Grade A Dark - Robust Taste.
When we say "Pure Maple", what do we mean?
Pure Maple means only the sap from the maple tree was used to make the syrup. There are no additives and no preservatives. This is true of our maple syrup, maple candy, maple cream and maple sugar.