For the collection of juice, special varieties of maple are used, growing in Canada and some American states. Red, sugar and black maple are the main producers of sweet maple blanks. In our latitudes, Norway maple is perfect for collecting juice.
Let's try to figure out what maple syrup is made of and how raw materials are processed. Collecting maple sap resembles birch sap, the collected liquid is evaporated long time, while from 43 liters of juice, 1 liter of syrup is obtained. Consider the technology for obtaining syrup and its beneficial features.
Maple syrup - composition
Maple syrup is a viscous, amber liquid with a pronounced woody aroma. Because it natural product, cooked naturally, it does not contain preservatives and fillers. Ecological, natural syrup is rich in vitamins and minerals that help strengthen the body. A great alternative to sugar, preserves and jams, maple syrup is one of the top ten healthy foods in the world.
Maple Syrup - Application
The national pride of Canadians and Americans is maple syrup, which is widely used in cooking. They are seasoned with and, ice cream and pancakes, and are also used as a savory dressing for vegetable salads and meat dishes. In Quebec, home of the sugar maple, beer is brewed and candy is made. In the confectionery and baking industry, syrup is used as a natural sugar substitute, and well-known restaurateurs include sauces and desserts in the menu using such a popular product.
Maple syrup - recipe at home
Before you make maple syrup, you should choose a special tree for spring sap. Make a hole in the tree 10 cm deep and place a plastic tube to collect the liquid. Keep in mind that to get 500 ml of syrup, you need 20 liters of maple sap.
Ingredients:
- maple juice - 20 l.
Cooking
- The technology for preparing sugar syrup is based on the evaporation of liquid from juice by heating it, which leads to a change in color and volume.
- Prepare a deep and wide dish with a stable coating to avoid burning the syrup, as the cooking process will take several hours. Pour the maple sap into a container and heat slowly, stirring constantly.
- Bring the liquid to a boil and constantly maintain it in this state, without changing the cooking temperature, until it has completely evaporated. The higher the concentration of sugar in maple sap, the higher the boiling point. At the end of cooking, the boiling point of the syrup is several degrees higher than the boiling point of water, which determines readiness.
- Ready syrup should have saturated dark color and thick consistency.
- The last step is filtration, use a wool filter. To get rid of sugar crystals, pass hot syrup through such a filter.
- Pour the chilled syrup into a clean container and store.
What is a substitute for maple syrup?
Since information about what maple syrup is made of is difficult to use in our natural environment due to the lack of sugar maples, an alternative to this product will have to be found. The most suitable substitute is acacia honey, which is low in harmful sugars and high vitamin properties. In addition, honey has a viscous, viscous texture, which resembles the texture of maple syrup. If it were not for the sweet, woody aroma characteristic of exotic syrup, then it can be replaced with any jam syrup.
Who has not tried birch sap at least once in their life? Sweet, fragrant and extremely healthy?
What about maple juice? What about maple syrup? Many have not only not tried these products of nature, but have not even heard of them.
So what exactly is maple syrup? What is maple syrup made from and how?
Like other types of syrups, it is a viscous viscous liquid from light golden to dark - Brown color, with a very interesting caramel-sweet taste, reminiscent of wood. By these signs, you can distinguish real syrup from fake.
In general, maple sap syrup is a traditional delicacy of Canadians and Americans, which they generously pour over for breakfast not only fluffy pancakes and waffles, but also meat dishes and vegetable salads.
So what is maple syrup made from in Canada?
Up to 80% of the total world production of this product falls on Canada, and in Canada itself - on the province of Quebec, which is located in the southeast of the country - the distribution area of sugar, black, red and silver maples - the main suppliers of raw materials for the production of syrup - sweet juice.
Juice is harvested in late February - early March when the trees turn "red" from swollen buds. In order to bloom, the buds need intensive nutrition, and maples have been stocking up on starch since autumn, which turns into sugar in early spring under the influence of heat and light. The roots drink water, the sugar dissolves and rises with the water to the young buds. It does not last long - from several days to several weeks - it all depends on the weather.
To collect juice, trees are chosen at least 40 years old with a trunk thickness of more than 20 cm. Small holes are drilled in the trees, into which special tubes with hooks are inserted. Tin buckets are hung on hooks.
How is maple syrup made?
The collected juice is not stored for a long time - a maximum of 48 hours. Therefore, the syrup is prepared right there - as they say, "without leaving the cash register."
Juice is poured into a special container - an evaporator, which is heated to a boiling point - in this way excess water is removed. The process of "thickening" the juice by evaporation lasts about four hours. The amount of evaporation time is strictly technological. This provides the special taste of maple syrup. It should be noted that in Canada, a special state commission monitors the quality of the product.
When the syrup is ready, it is poured into bottles and sent for further processing. In addition to the maple syrup itself - maple syrup of different saturation - they also make in Canada maple honey, sugar, butter and candy.
Canadians send all these products for export with considerable benefit for themselves. Have you guessed why the maple leaf is depicted on the flag of Canada?
In Russia, you can buy Canadian maple syrup in many supermarkets. It is important that the bottle has a maple leaf - a guarantee of Canadian quality, and markings - from A to D, which indicates the saturation of the syrup. The price of such pleasure will be at least 500 rubles. for 200 ml. Although now, given the sanctions and the fall of the ruble, the cost of real Canadian maple syrup has certainly increased. Yes, and you can buy it even at a sky-high price far from everywhere.
So what should a simple Russian person do? Do not deny yourself the desire to eat real Russian pancakes, generously poured with maple syrup?
And what to do? Correctly. Make Russian Maple Syrup.
What is maple syrup made from in Russia?
In our country - Russia - there are about 25 species of maple - holly, Tatar, American, Manchurian, yellow, white, light, green-skinned, field, etc. And from the juice of any of them you can make syrup.
The cooking method is practically no different from the Canadian one, except that in our case it turns out homemade syrup.
Here is the recipe for homemade maple syrup.
Homemade maple syrup.
You will need:
- Norway maple tree, Tatar maple, American maple, or see further down the list - in general, the main thing is that it be a maple tree - the one that you will find where you live.
- Drill.
- Wood drill, d=3/8”.
- Dropper system (sold at any pharmacy).
- A container for collecting WHAT MAPLE SYRUP IS MADE FROM, i.e. - SOKA (ex. plastic bottle, bucket or glass jar).
- Flat boiler.
- Firewood for a fire.
- A jar for ready-made syrup.
Cooking method:
one). Find a maple tree that is at least 40 years old. This can be determined by the diameter of the trunk, which should be at least 25-30 cm.
2). At a height of 30-50 cm from the ground (depending on the height of the container for collecting juice), drill a hole with a drill slightly at an angle for better drainage of the juice. Hole depth - 4 cm.
IMPORTANT! The loss of sap is to a tree what the loss of blood is to a person. Therefore, the trees are chosen as old and thick as possible, and NO MORE THAN ONE hole is drilled, with a diameter of NO MORE THAN ONE centimeter. The number of holes per ONE tree must be NO MORE THAN ONE.
3). Insert the plastic end of the hose into the hole, and lower the other end into a plastic bottle.
four). Pour the collected juice into the cauldron. It must be remembered that to prepare 1 liter of maple syrup, approximately 35-40 liters of juice will be needed. From one tree per day you can get about 2 liters. Therefore, you may need more than one tree, but several.
5). Light a fire. Fix the cauldron over the fire. You will have to evaporate for several hours, because. water in juice - 95-97%.
6). When only syrup remains at the bottom, pour into a prepared jar.
BON APPETIT!
Useful video from a resident of the Tula region - a big fan of making homemade maple syrup.
Maple syrup. Many people are very fond of sweets and enjoy eating chocolates and cakes. Everyone knows that sweets are bad for the body.
In addition, far from the most useful substances are used in the modern confectionery industry - palm oil, synthetic fats, stabilizers, and so on.
It would seem that it is worth removing sweets from the menu altogether. But nature gave us syrups.
Maple syrup is made from the sap of the broadleaf maple tree.. The main producer is Canada. Even despite the tight control of the production process of the product, there are still fakes on the market.
In this article we will talk about maple syrup, consider its beneficial properties and side effects.
1. Abscisic acid found in maple syrup stimulates the pancreas. One of its main functions is the secretion of the hormone insulin, which is involved in the breakdown of glucose. It is with the lack of insulin production that diabetic conditions are associated.
2. A unique element was found in the composition of maple syrup, named Quebecol in honor of the birthplace of maple. It has a sweet taste, but is not a carbohydrate. 
By chemical composition component is close to substances of the phenol group and, therefore, approved for use in patients with diabetes. In the near future, quebecol may provide a sweetener for people dependent on external insulin.
3. The product is very rich in potassium. Its content in 100 g of syrup is up to 210 mcg. The function of this mineral is to provide nutrition and maintain the tone of smooth muscles, which include the heart muscle.
5. For girls during puberty and women during pregnancy, zinc will ensure protein absorption and growth.
6. Zinc plays an important role in the growth of lymphocytes - cells that form an immune response to a viral or bacterial attack.
7. Manganese, the content of which is 3.5 mcg in 100 g of maple syrup, together with calcium and zinc, is important for maintaining the correct balance of substances in bone tissue.
8. Manganese is involved in the formation and transmission of nerve impulses.
9. Maple Syrup Contains Antioxidants, similar to those found in red wine and tomatoes. However, unlike tomatoes and wine, antioxidants do not affect gallbladder and liver.
10. Maple syrup, due to the low content of substances that cause allergies, can be used by people prone to such reactions of the body.
11. There are no dyes or preservatives in natural maple syrup.
Harm of maple syrup
1. Speaking about the dangers of maple syrup, it is worth understanding how it is eaten. As a therapeutic diet, any syrup, including maple syrup, has recommendations for a daily allowance. One spoon a day won't do any harm.
But if you regularly use syrup as a topping for pancakes and other pastries, then you need to understand that more harm comes from flour products, and not from syrup.
2. Diabetics should take syrup with caution. Despite the low, maple syrup is not indicated for all types and degrees of diabetes.
3. It is undesirable to use maple syrup during pregnancy in case of high uterine tone. The potassium contained in the syrup maintains the tone of smooth muscles, and in this case magnesium will be an antagonist of potassium, which is prescribed to reduce tone.
Maple syrup at home
Maple syrup is quite expensive. Its average price is $70-80 per liter, but you can try to make your own syrup.
It will differ from the original Canadian in a lower content of glucose and other substances and, possibly, in taste. 
1. Maple sap can be harvested during heavy spring traffic when nutrients approach the buds of the tree. This usually happens when during the day the air warms up to + 15 ... + 20, and at night there are still frosts.
2. Choose a maple with a five-pointed leaf shape and a wide trunk, drill a hole in it at an angle so that the juice flows down. Insert the tube and lead it into an enamel or glass container.
3. On average, a liter of syrup will require up to 50 liters of fresh juice. From one tree in a few hours you can get 4-6 liters.
4. Juice should be boiled in an enamel bowl to a syrup state, evaporating the water. The process, depending on the sugar content in the juice, can take up to 18-25 hours.
5. When a syrupy state is reached, remove the dishes from the stove and let it cool, then pour into several jars, close the lids and refrigerate.
If you have ever collected birch sap, then you can handle maple sap without any problems. Purchase juice or collect it yourself - the choice is yours.
Description
Maple syrup is the juice of deciduous trees from the Sapindaceae family thickened during evaporation: sugar maple (Acer saccharum), black maple (Acer nigrum) very similar to it, or red maple (Acer rubrum). These types of maples grow in North America, reach thirty meters in height and over a meter in diameter.
Long before Europeans discovered America, North American Indians used the sweet, refreshing maple sap to make drinks, syrup, and sugar. The first settlers from Europe also appreciated the juice, and adopted from the indigenous people the method of its extraction and processing.
Since then, the process of obtaining syrup has not changed much. In early spring when the vital forces are activated in the trees, and the juice is especially tasty and healthy, the collectors make small holes in the trunks up to 5 cm deep. Gutters or tubes are inserted there, through which the liquid flows into special containers. Then it is evaporated for several hours to the required concentration. It takes forty liters of fresh juice to get one liter of syrup. The loss of sap does not harm the trees; it has been collected from the same trunk for many years.
Maple sap extraction is most developed in Canada, where the sugar maple is very common, and even became a national symbol: a stylized image of a maple leaf is placed on the country's national flag. The main production of syrup is concentrated in the province of Quebec.
Maple syrup is a transparent or translucent fragrant, thick, viscous liquid that resembles fresh honey in various shades of amber in consistency. Among them, the most fragrant is dark amber, which is harvested at the end of the season. Maple honey, butter and sugar are obtained at different stages of syrup boiling.
Maple syrup is widely used in national Canadian and American cuisine. It is served with pancakes, pancakes, waffles, ice cream, etc., and is used as an ingredient in meat and vegetable dishes, sauces, desserts, pastries. AT confectionery it is a natural sugar substitute.
In Quebec, during the season of harvesting, they hold the Sugar Hut holiday. It takes place in the forest, not far from the plots where the juice is collected. Served to the table traditional dishes with fresh maple syrup: ham baked in syrup, scrambled eggs thickly poured with syrup, baked in the oven with ham and brisket, beans with sweet maple sauce, beer brewed all on the same maple syrup. Children like caramels, which are prepared in front of their eyes: hot syrup is poured into a pan with pure snow with a spoon, and until it has completely frozen, they are wound on sticks. It turns out lollipops similar to our "cockerels".
Composition and benefits of maple syrup
This is a natural product that does not use any chemical ingredients. Does not contain preservatives and fillers. Rich in minerals (iron, calcium, potassium, phosphorus, zinc and others), the whole complex of B vitamins, incl. thiamine. Contains polyphenols and other antioxidants that help overcome cardiovascular and even cancer. It is a natural immunostimulant, prevents the development of atherosclerosis, enhances potency, reduces the risk of diabetes. Included in products recommended for healthy eating, is an alternative to sugar, jams and jams.
Harm and contraindications
Maple syrup should be consumed in moderation due to its relatively high glucose content.
Maple syrup is a 100% sugar substitute. Recently, this product has gained notable popularity in our country, primarily among those who are losing weight and those who wish to healthy lifestyle life and eat right.
But how true is the opinion that maple syrup is healthy, that it helps to lose weight, supplies the body with the substances it needs, and generally helps to maintain health? Let's try to understand this issue.
Maple syrup is made from the sweet sap of maple trees that grow in many regions of the world. However, maple syrup is a traditional Canadian treat. And still 80% of all maple syrup on the world market is produced in Canada.
The technology for obtaining maple syrup is simple, similar to production. The method includes only two steps:
- drilling a hole in the trunk of a maple tree, from which the juice flows down a tube into a container
- evaporating the collected vegetable juice until it turns into syrup
You can see in detail how maple syrup is made at home in this video.
As a result of such simple manipulations, they get real maple syrup. And this syrup comes in different colors: from light yellow to dark dark red.
First-time users of maple syrup often assume that the light version is somehow fake. This is not true. Maple syrup of any color is authentic. It all depends on the time of its collection. The later the maple sap is harvested, the darker the syrup.
Dark varieties of syrup are more fragrant. They are usually used in cooking. Light ones are easier. They are eaten simply as syrups, for example, poured over pancakes.
Of course, when we say that maple syrup of any color is authentic, we mean maple syrup. Unfortunately, you can find artificial maple syrup in stores today. It is made from sugar or fructose and then flavored with maple extracts.
Ingredients of maple syrup. Does it have any use?
The main difference between maple syrup and regular sugar is that in addition to sugar itself, it contains minerals and antioxidants. For this reason, it is commonly thought that maple syrup is very beneficial. Which, upon closer inspection, is not entirely true.
Too few micronutrients
100 grams of maple syrup contains:
- 7% DV Calcium
- 6% - potassium
- 7% - iron
- 28% - zinc
- 165% - magnesium
From the above data, it can be seen that in fact, maple syrup is rich only in zinc and magnesium. And that "rich" is relative. After all, the indicated amount of these trace elements is contained in such in large numbers product as 100 grams.
But these 100 grams of maple syrup are 2/3 of their usual table sugar. That is, for 100 grams of syrup - 67 grams of sucrose.
It is difficult to imagine that the harm from such a colossal amount of sugar is offset by the benefits of introducing additional minerals into the body.
Insufficient amount of antioxidants
The situation is similar with antioxidants.
Yes, there are 24 in maple syrup. different types antioxidants.
But if you replace all the sugar in your diet with maple syrup, you get the same amount of antioxidants you get from a small serving of nuts or berries. And these antioxidants will not be able to compensate for all that entered the body with them and, possibly, for them.
Benefit only proven in test tube
In addition to micronutrients and antioxidants, maple syrup contains other compounds with potential health benefits.
One such substance is quebecol, named after the Canadian province of Quebec, which produces the lion's share of maple syrup.
Quebecol has been shown in laboratory experiments to slow down the growth of cancer cells and slow down the breakdown of carbohydrates.
But all these results were not even obtained in animal experiments. And in the experiments "in vitro". Therefore, at the moment, they can not be extrapolated to humans.
So is maple syrup good for weight loss and health improvement?
Despite the fact that maple syrup contains trace elements and antioxidants, great amount sugar in its composition does not allow to compare it with a useful food product.
And although even these sweeteners are not completely beneficial, as they are similar to regular sugar in the body, they are still not as harmful as maple syrup.
Indeed, at its core, maple syrup is 2/3 ordinary sugar. And therefore, almost all the harm of sugar takes place in maple syrup.
Of course, if you completely replace all the sugar in your diet with maple syrup, it makes your menu a little less unhealthy. But it is less harmful, not useful.
And what should not be done in any case is to use maple syrup along with sugar.
And many do so, believing that this " useful product» Neutralizes the harm of sugar.
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