Making Maple Tree Syrup

February 27, 2025Countryside ContributorHomesteading, Recipes

Reading Time: 4 minutes

Tapping maple tree syrup is a family tradition in Pennsylvania. Learn how to collect maple syrup and how to make homemade maple syrup recipes.

by Donna J. Collins

In North Central Pennsylvania, sometimes referred as the “Wilds of Pennsylvania,” lays the old family farm. While farming has always been a struggle in the hills and narrow valleys, timber has flourished on the old homestead. The farm has been divided over the generations, but my brother Richard C. Nelson uses his share for his horses, a few beef cows, and a herd of sheep and goats. Recently, I had the opportunity to observe my brother Richard’s maple operation firsthand.

Richard is the third generation making maple syrup on this land. He learned from our father, and our father learned from his father. But, as I was surprised to see, the maple industry has changed — a lot.

My memories of maple season were of washing buckets, tapping trees, continuous tractor trips through the sugar bush (a forest stand of maple trees) emptying sap buckets, frozen fingers, cold toes, and aching backs. But that’s all changed.

Plastic tubing now crisscrosses the hillside, gravity feeding the sap from the trees into collection tanks. A more efficient set-up for a one-man operation, but the demands are still great. Depending on the weather, maple season is a short five to six weeks. But with 12-to-15-hour days, it can seem like an eternity. Not exactly how most would like to spend their retirement, but Richard seems to thrive on it.

Once the 3,000 taps are complete, daily checks are performed for leaks or damage from squirrels or porcupines, often from the comfort of an enclosed side-by-side. Once the tanks fill, the sap is pumped to the sugar shack.

How to Make Homemade Maple Syrup

I was most surprised by the size of the evaporator. The custom Amish-crafted system

(a quarter the size of the one my father used) works by reverse osmosis, a real game changer for the maple industry.

Similar to what’s used in water purification, the sap is pushed through a semi-permeable membrane that pulls out water, resulting in a highly concentrated sap.

When the boiling process is complete, the syrup is tested for sugar content using a brix meter and graded by U.S. standards. It then goes through a filtering process and is packed off. The majority is shipped to a wholesale distributor and repackaged. A small portion will end up on the shelves of a local farm market with Richard’s label. And, of course, a yearlong supply will be held in reserve for family and friends until the next season rolls around.

The sugar bush requires little maintenance. Richard keeps a sharp lookout for the spotted lanternfly (Lycorma delicatula), an invasive species which poses a danger to trees. Damaged maples are harvested for firewood, as well as birch, beech, and hemlock, making room for new growth. Maples are self-seeding and a mature tree can be tapped indefinitely

Richard is dedicated to the preservation of the sugar bush and looks forward to passing it on to the fourth generation.

The recipes are a nod to the second generation. Our father, Richard D. Nelson, if he had his way would have had pancakes with maple syrup for every breakfast. And when our mother passed and he was on his own, that’s exactly what he did.

Our mother, Dorothy, was renowned for her pie-baking-skills. She never owned a food processor, always working the dough with her hands. Though I can’t recall her ever making a maple pie, I’m sure she would have used Crisco for the crust and finished it off with a big dollop of whipped cream.

Buckwheat Pancakes Recipe

1/2 cup all-purpose flour
1 cup buckwheat flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 egg, well beaten
1-1/4 cup buttermilk
1/4 teaspoon vanilla

Blend dry ingredients in large bowl. Add egg, buttermilk, and vanilla. Mix until batter is smooth.

Heat a lightly oiled griddle or pan over medium-high heat. Pour about 1/4 cup batter per pancake onto heated griddle. Cook until bubbles form and edges are dry, about 2-1/2 minutes. Flip and cook until the other side browns. Repeat with remaining batter.

Maple Pie Recipe

Pie Crust

1-1/4 cup pastry flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, diced
3 to 4 tablespoons ice water

Add dry ingredients to food processor. Pulse to blend. Add butter, pulse a few seconds at a time until pea-size pieces form. Add water, pulse until dough begins to form. Add more water if needed. Remove dough and pat into a disc.

Place dough on a floured surface and roll to 1/8-inch thickness. Line a 9-inch glass pie pan. Trim excess.

Refrigerate while preparing filling. Preheat oven to 400 degrees F.

Pie Filling

2 tablespoons cornstarch
2 tablespoons all-purpose flour
1-1/2 cup pure maple syrup
1/2 cup heavy cream
1 egg, well beaten
1/2 teaspoon vanilla

Whisk all ingredients until smooth. Pour into prepared pie shell. Bake at 400 degrees F for 45 minutes or until filling sets. Allow to cool for two hours before serving. Optional, decorate edges with 1/2 cup whole pecans drizzled with maple syrup.

More Maple Recipes to Enjoy

Donna J. Collins is a freelance writer residing in Western New York. As a writer and photographer, she draws inspiration from nature and fascinating people. She is guided by the tenets of love, awe, and gratitude.

Originally published in the March/April 2024 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.