Making Maple Syrup the Old-Fashioned Way at Our Homestead

In New Hampshire, March signifies a transition as winter begins to loosen its hold and early signs of spring emerge. For syrup producers, March has a distinct significance—it signals the start of the maple sugaring season. The fluctuation between cold nights and warmer days creates ideal conditions for sap flow. This time is marked by diligent work and tradition to harvest the sweet rewards of nature. For us, it represents the beginning of one of the most fruitful periods on the homestead: making maple syrup.

The sugaring process begins in late winter as we set out to tap trees. We carefully select our mature maple trees and drill holes to insert taps, allowing the clear, watery sap to slowly drip into collection buckets. It’s incredible to think that it takes roughly 40 gallons of sap to make just one gallon of syrup! Watch the whole process here in this video.

Once the sap starts flowing, we check our buckets daily, emptying them into larger buckets for storage; it’s important to keep it fresh and cool until boiling. Before we start the cooking process, we filter out any debris to ensure clean, high-quality syrup.

Unlike modern evaporators, we choose to simmer our sap using the time-tested method of cooking over a wood-burning cookstove. We place three pans on the stove and ladle the sap from right to left (cold to hot). The aroma of sweet maple fills the air as the sap slowly reduces, darkening in color and intensifying in flavor. This is the most time-consuming part of the process, taking hours or even days, but it’s also the most rewarding. There’s something deeply satisfying about watching the transformation happen right before our eyes, just as it was done generations ago.

Once the sap reaches the perfect temperature (around 219°F), we carefully filter it one last time before pouring it into sterilized glass bottles: we like using bourbon and whiskey bottles for our syrup. The deep amber syrup is thick, smooth, and bursting with rich vanilla caramel flavor. Sealing each jar feels like bottling up a little bit of our hard work and the essence of our homestead.

Homemade maple syrup is more than just a sweet treat; it’s a connection to the land and a reminder of the simple joys of producing something useful from what we have. Whether drizzled over pancakes, stirred into coffee, or used in cooking, each spoonful carries the taste of tradition and dedication.

Making maple syrup the old-fashioned way is a process that requires patience and effort, but it’s one of the most rewarding parts of our homesteading journey. We cherish this annual ritual and the delicious results it brings. If you’ve ever thought about making your own syrup, we encourage you to give it a try—there’s nothing quite like the taste of homemade maple syrup straight from your own backyard trees!

As much as we enjoy the maple sugaring, we look forward to late spring when the grounds and gardens come to life. Our homesteadingx is about making the most of the little bit of land we have. We focus on planting fruit trees, herbs, garlic, and onions as a way to ensure our land produces something of use. Our goal isn’t self-sufficiency, but rather to create small, meaningful harvests that add value to our daily lives. Maple sugaring is a perfect example of this—turning what nature provides into something delicious and useful.

Thanks for following along as we travel through life. 🤗

Here are a few ways to use maple syrup:

1.     Drizzle on roasted or sauteed veggies.

2.     Add to homemade balsamic vinaigrette and other homemade dressings.

3.     Peanut butter & syrup on toast.

4.     Substitute for sugar in baking: 1c. sugar = 3/4 c. syrup

5.     Maple glaze: 1.5 c. powder sugar + 1/3 c. syrup + 1-2 T. water

6.     Drizzle on meat or fish.

7.     Add to soups or chilis for a sweet touch.

8.     Flavor & sweeten oatmeal.

9.     Top bacon & sausage.

10.  Sweeten coffee or tea.

11.  Glaze dry-rubbed chicken wings for a sticky finish.

12.  Drizzle over baked brie.

13.  Make maple butter.

14.  Drizzle over plain yogurt and ice cream.

15.  Add to mashed sweet potatoes & squash.

16.  Maple mustard: 1/2 c. Dijon + 1/4 c. syrup.

And so many more ways!

P.S. Go to this blog post from last year for links to all of the supplies that got us ready for sugaring.