The season for producing pure maple syrup spans the gap between winter and spring. Most maple syrup comes from regions where large amounts of snow are melting throughout March. This melting snow helps to nourish thirsty maple trees so they yield copious amounts of sap. It takes 40-45 gallons of sap to produce about one gallon of pure maple syrup.
A common question many maple syrup farmers get is; what’s the difference between light colored and dark colored syrups? Maple syrup is Graded solely by its color, and the difference in color is primarily related to what time of year the product was made. Grade A maple syrup is made at the beginning of the season. It’s considered a light aromatic syrup that is traditionally pancake syrup. Grade A Dark Amber is made later in the season when the weather is warmer. It’s considered a good option for baking since its flavors are more robust. Grade B is the darkest and it’s made at the end of the season just before the maple tree begins to bud. It has a strong bold maple flavor. All pure maple syrups contain beneficial naturally occurring nutrients, and pure maple syrup is never refined so you won’t see anything else listed on the ingredient list. Next time you’re at the store pick a bottle of pure maple syrup and enjoy the flavors of the season.