I can suggest you some organic maple syrups:
1.Whole Foods 365 Organic Grade A Maple Syrup
2.Crown Maple Syrup
3.Shady Maple Farms Maple Syrup
If you are into cooking, you can make your own maple syrup at home.
Things you'll need:
1. A stock pot with lid
2. An evaporation pan (roasting pan, at least 5” deep)
3. A regular pot (for finishing)
4. Propane burner for outdoor boiling and evaporation
5. Gas stove for indoor boiling (finishing)
6. Paper liners for filter
7. Hydrometer/hydro therm or a refractometer
8. Microwaveable container for filtration
9. For storage, Bottles with cap
10. Ingredient: Maple sap/water (quantity depends on your wish)
Pour maple water or sap into the stock pot. Heat it up with the lid on.
Once hot, transfer the syrup into the evaporation pan. Heat up more sap/water in the stock pot if you need more.
When the syrup evaporates and reduces, add more heated syrup from the stock pot. Keep doing this until you reach the quantity you want. This may take hours, which is why it’s best done outdoors. Doing this indoors will make your house sticky.
Using your hydrometer or refractometer, measure the syrup’s temperature. Once it reaches 213⁰F, and the color becomes darker, you can transfer it to your finishing pot indoors.
On the finishing pot, continue boiling it to 219⁰F to get the right syrup consistency. Using a pot instead of a pan in this stage helps to avoid burning the syrup.
While still boiling, check the consistency by scooping off a spoonful for a drip test. Let the syrup fall back into the pot from the spoon. The final drop should leave a tiny thread of tail. Once you get that, your syrup is ready for filtration!
Clamp enough filters on your microwaveable container and pour the syrup while still hot. The heat will make the process faster. Avoid squeezing out the filter or you’ll get sediments in your syrup. Just leave it to do its job, probably for 15 minutes or so.
Once filtration is complete, reheat the syrup in the microwave. Aim for a final temperature of anywhere from 170⁰F to 190⁰F.
Now you can transfer your syrup in the glass bottles! Just make sure your bottles are warm when you do this. When done, twist the cap on and place the bottle on its side so it touches the underside of the cap. This helps to sterilize and seal the cap.
Remember to follow temperature requirements to get the right syrup consistency! Going below the given temperature will yield a thin syrup that will spoil easily. On the other hand, too much boiling will result in sugar crystals.
Last edited by katebrownell; 05-20-2019 at 12:39 AM.