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Homemade maple syrup in jars.
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How to Make Homemade Maple Syrup

By: Brandon Cochran
Learn how to make homemade maple syrup from backyard maple trees, from tapping, collecting sap, boiling, and finishing the syrup, including many hobbyist tips.
Prep Time5 days
Cook Time8 hours
Total Time5 days 8 hours
Yield or Serving: 1 gallon

Equipment

Ingredients

  • 40 gallons Maple Sap, Use any amount of sap you have. The ratio is 40:1 (40 gallons of sap will produce 1 gallon of maple syrup).

Instructions

  • Tap sugar maple trees in late winter or early spring when temperatures are consistently below freezing at night and above freezing during the day.
    Drill a hole about 1.5–2 inches deep at a slight upward angle, around 3–4 feet off the ground.
    Gently tap the spile or spout into the hole using a hammer until it’s snug.
    Attach your bucket or container to the spile and cover with a lid.
  • Check your buckets daily and transfer sap to a larger storage container like five-gallon buckets.
    You may notice various amounts of sap dripping depending on the temperature.
    Keep collected sap cold (like you would milk) and boil it within a few days to prevent spoilage. If it starts to look cloudy or develops an off smell, it’s best to discard it.
    You can freeze sap if you don’t think you’ll be able to boil it within a few days or keep it refrigerated or packed in snow.
  • Pour your collected sap into a large, shallow pan and begin boiling it down.
    This is best done outdoors, as it creates a lot of steam. Increasing the surface area with larger pans will help it boil faster.
    Keep the sap at a steady, rolling boil and add more as it reduces. It can take a long time—expect several hours, depending on how much sap you have.
    As the sap boils, skim off any foam and discard to remove impurities.
    40 gallons Maple Sap
  • When you’re at a point where it can fit in one or two stovetop pans, you can finish boiling it indoors on the stove.
    Finishing sap indoors makes it easier to control the final temperature, so you don’t overcook the syrup.
    As the sap thickens and darkens, keep a closer eye on it to prevent scorching. Syrup is finished when it reaches about 219°F (7°F above the boiling point of water) at sea level using a candy thermometer. At higher elevations, the finishing temperature decreases.
  • Boiled maple syrup is extremely hot, so always use caution and wear liquid-safe heat gloves when handling.
    Remove the completed syrup from the heat and filter the syrup over a large pot to remove "sugar sand" or sediment.
  • While still hot, pour the filtered syrup into clean and sanitized, heat-safe bottles or jars and seal them. You can use Mason jars, but I prefer real maple syrup containers for easier pouring and for great homemade gifts.
    Store in the refrigerator for best freshness after opening. Properly sealed syrup can last for months, but always check for signs of spoilage before using.

Notes

  • Follow my detailed guide above for more detailed instructions, tips, and photos of making homemade maple syrup.
  • I am a hobbyist. Use this guide for informational purposes only and always consult local laws, regulations, and food safety guidelines when making your own homemade products.
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