Martin and I decided last summer that we would make syrup at the farm, this year. We ended up with nearly 40 litres of it, from 25 sap buckets, collected and boiled over a period of two weeks.
We still have no idea why or how sap chooses to run as it does, but we did end up with some great syrup. It’s a deep red colour, and has a slightly smoky flavour, owing to its having been boiled over a wood fire.
If you’re curious, the link above is to a few photos of the production.
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