Maple syrup is made from sap collected from our maple trees during the early Vermont spring. Freezing
nights and warm days are needed for the sap to flow. This particular climate is found only in the northern and
eastern states and provinces of North America.

Maple syrup was first collected and used by the indigenous peoples of North America. The practice
was adopted by European settlers, who gradually refined production methods. Technological improvements over the past 100 years have vastly refined syrup collection and processing and current research continues this trend. Vermont is by far the largest producer of maple syrup in the United States.

Our maple syrup is graded according to the New Vermont Grading System.
Vermont syrup grades are:
GOLDEN: Golden Color with a Delicate Flavor
AMBER: Amber Color with a Rich Flavor
DARK: Dark Color with a Robust Flavor
VERY DARK: Dark Color with a Strong Flavor

Collection and production methods have been streamlined since colonial days, yet the basic premise of boiling for water evaporation has remained unchanged. Once the sap is collected, it must be boiled down to obtain pure syrup. No chemical agents or preservatives are added. Maple syrup is made by boiling away most of the water in the sap. It takes about 40 gallons of sap (depending on its sugar concentration) boiled over a steady heat source to obtain 1 gallon of pure maple syrup. Sap must be boiled to a temperature of 219-220 °F to become syrup.

 

 

Putnam Family Farm - 145 Putnam Road, Cambridge, Vermont 05444    Phone: (802) 644-2267


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