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 a lot about the ‘grade’ of maple syrup. What does this mean?
In the State of Vermont, we grade maple syrup on color and flavor. We are allowed to sell the top four grades (Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber and Grade B) in retail sized containers. All maple syrup is the same density (thickness) but color and taste can vary a lot.
What grade of maple syrup should I buy?
There is no ‘best’ syrup – it is all a matter of personal taste. You should buy what you like the best. That said, here is a brief description of each grade to help you decide in case you haven’t tried them all.
Vermont Fancy: This is the lightest in color. The flavor is also very light and delicate. I would describe this as more sweet than mapley in taste.
Grade A Medium Amber: This is a little darker in color than Fancy. The maple flavor is also a bit more pronounced.
Grade A Dark Amber: This grade has a darker color and a full bodied maple flavor. This is the grade we usually have in our fridge and is definitely our best seller!
Grade B: This is the darkest in color. It has a strong maple flavor that comes through well in food if you like to cook or bake with maple syrup. This is growing in popularity!
Why should I buy Certified Organic Maple Syrup?
You might be saying to yourself — "Isn't all maple syrup organic?" The answer, amazingly, is no! read more...
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