Better known as Frequently Asked Questions
If I want to see maple syrup being made, when should I visit?
Maple Syrup is considered the first ‘crop’ of the year. Sugaring season is in early spring – usually late March or early April. We need nights below freezing and days above freezing to make the sap run. Please call or email for up to the date conditions, especially if you are traveling to see us.
How much sap does it take to make syrup?
Sap is mostly water and only a little sugar so it takes about forty (40) gallons of sap to make one (1) gallon of syrup! We use a reverse osmosis unit to take some of the water out prior to boiling it. The process of boiling the sap into syrup removes the rest. We check to see if the sap has become maple syrup by measuring the density of the final product. This is a very accurate and precise way of determining how much sugar is in the final product. Did you know that Vermont has the strictest laws in the nation re: Maple Syrup?
Where is the best place to store my Jed’s Maple Syrup?
Syrup should be stored in a cool, dry place until you open it. Once opened, it should be kept in the fridge. You can store maple syrup in the freezer. It won’t freeze – it just gets very thick so remember to take it out the night before you are going to have pancakes.
How should I store my maple cream?
Maple cream should be refrigerated upon receiving it even before you open it. It is pure maple syrup that has been boiled down and stirred until it is creamy. The syrup tends to separate so you may have to stir it before using it.
How long will my maple candy last?
Maple candy is perishable and has a relatively short shelf life. We make our candy to order so it is as fresh as possible when we ship it. It will last for about two weeks. It doesn’t go ‘bad’ but it will get hard and crunchy as it ages. Refrigerating it will extend the life of the candy a little bit.
I hear that they are changing how they grade syrup in Vermont?
Vermont is the first maple syrup producing region to adopt the grading system created by the International Maple Syrup Institute. Over the next few months we will be changing our labels to the new grades so for a while you may see one or both labels on your syrup. Here is a chart detailing the old and new grades:
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