In the early winter months, many trees can be tapped for their sap, but maples and birches are the best sources in the eastern woodlands. This liquid makes a delicious drink straight from the tree on a cold morning. It can be further rendered into syrup by boiling it down to evaporate the water content.
Maple syrup is made by further rendering the sap so that it becomes a sweet, sticky liquid. Maple syrup can be used to sweeten any food or drink and keeps very well if stored properly. Once the sap is collected, pour it into a cooking pot until the pot is about three-quarters full. Boil the sap to evaporate all of the water content. This will take several hours of constant boiling. The most difficult thing about making maple syrup is knowing exactly when the water has completely evaporated and the syrup itself has started to boil. If this happens, the liquid will actually burn. Keep an eye on the color. The syrup should gradually turn gold and then darken until it becomes the mahogany shade of maple syrup. Once the syrup is complete you can strain the liquid to get rid of any particles that may have fallen into the concoction during the long boiling process. Pour into glass jars or plastic containers and store in a cool place. It should last in the refrigerator for about six months.
Maple syrup can be even further processed into a delicious sweetener called maple sugar. Bring maple syrup to a boil and skim off the air bubbles as they rise. Reduce the heat a little if it starts to boil over the sides of the pot. When the air bubbles stop appearing, remove the liquid from the heat and transfer it to a wooden bowl. Stir for at least 5 minutes to remove any remaining moisture and then let it stand until it turns hard. This hard material can be ground into sugar and stored in a cool place.