Our Organic Sugar Maple Syrup almost ready

FYI:  Pure Maple Syrup is NOT that thick at all. This is because it is all natural and does not contain anything but sap.

Here at Macopin Farm we only tap the sugar maple trees because they produce the best syrup.

“Why do sugar maples produce the best syrup?
Sugar maple trees generally have sap with higher sugar content and produce better flavored syrup than other maple species. Although no one knows the exact reason for the higher sugar content, scientists suggest it may be related to the structure of the wood. The sugar is stored in the wood.” http://maple.dnr.cornell.edu/FAQ.htm

The below information was taken from bakingbites.com 

“Pancake syrups are usually flavored corn syrup – not the real deal in terms of flavor or consistency and usually not worth the price even if they’re on sale. Maple syrup is all natural and possesses lots of that maple flavor that the pancake syrups try so hard to imitate.

There are two varieties of maple syrup to choose from, USDA Grade A and Grade B.

Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods. Grade A is usually made from the maple sap collected at the beginning of the mapling season.

Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you, like me, are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in a recipe that calls for maple syrup. For those of you looking for Grade C maple syrup, it is now called Grade B. In other words, Grade B & C are the same.”

NaturalNews.com reports:

“A recent study found over 20 compounds in pure maple syrup that support health, 13 of which are first-time discoveries. Several of these new compounds exhibit anti-cancer, anti-bacterial, and anti-diabetic properties. Maple syrup also has a powerful vitamin and mineral profile which furthers its health promoting capacity.”

According to fitsugar.com

“Pure maple syrup tastes great, and it offers a myriad of health benefits. Here are just a few:

Here are more reasons why it’s good for us.

  • It settles digestion issues. Try swapping out sugar in baked-good recipes for maple syrup, and you may find that the usual gas and bloating you normally experience after consuming processed sweeteners is no longer an issue. If you do replace sugar with maple syrup, just be sure to reduce the amount of liquid the recipe calls for by about a half-cup.
  • It helps with muscle recovery. Real maple syrup is an excellent source of manganese, which helps repair muscle and cell damage; it also keeps bones strong and blood sugar levels normal.
  • It is filled with important nutrients. Maple syrup contains essential nutrients like zinc, iron, calcium, and potassium. Zinc not only supports reproductive health, but it also helps to keep your white blood cells up, which assist in the protection against colds and viruses.

As sweet as all of this sounds, keep in mind that at the end of the day, maple syrup is still just liquid sugar. Too much sugar intake can increase your risk of obesity, diabetes, unhealthy blood levels of fat and cholesterol, and high blood pressure, so regardless of its health benefits, be sure to use maple syrup in moderation.”