Pure Michigan Maple Syrup and other maple products

Made the old fashion way in small batches on our family farm

Did You Know?

We collect our sap in bags and buckets instead of vacuum tubing.

Collecting in bags and buckets allows us to see the quality of the sap. If the sap is cloudy or discolored, we will not use it to make our syrup.

We gravity filter our syrup as opposed to using a filter press.

An additive is necessary when using a filter press. We do not want additives in our syrups so we allow our syrup to filter by gravity.

We avoid bottling in plastic jugs whenever possible.

We like to see the color and clarity of our syrup and want our customers to see the quality of the product they are purchasing. (We do use plastic jugs when shipping quarts and 1/2 gallons of syrup to avoid any broken glass bottles in delivery but it is our same high quality syrup.)

We do not use RO (reverse osmosis).

Running sap through an RO machine removes some of the water from the sap which decreases the amount of time the sap is being boiled down to syrup. The boiling of sap is what causes it to caramelize which results in a richer flavor.

There are 3 types of maple trees.

The sugar maple, red maple and silver maple. The sugar maple is preferred but red maple and silver maple sap can also be used to make syrup.

Sap only contains 2-3% sugar

Maple sap must be boiled down to 66% sugar to be maple syrup.

We make other maple products in addition to maple syrup.

We make maple roasted almonds, maple nut granola, maple sugar, maple ice cream topping and infused maple syrups.

Maple syrup has many health benefits.

Maple syrup has measurable quantities of minerals such as manganese, zinc, calcium, potassium, iron and manganese which are not often found in other foods and are all beneficial for a healthy heart and immune system. Maple sugar and maple syrup are healthier alternatives than artificial sweeteners and better for your digestion. It also has a lower glycemic index than refined sugars.

RECIPES

MAPLE APPLE CRISP

Combine.

4-5 cups peeled, cored and sliced apples of your choice

1/2 cup maple syrup

Heat on stovetop over low-medium heat until apples begin to soften then pour into a baking dish.

In a separate bowl combine and mix until crumbly.

1/2cup butter, softened

1/2 cup old fashioned rolled oats

1/2 cup flour

1/4 cup brown sugar

1/4 cup maple sugar

Bake at 350 until crisp is golden brown and apple mixture is bubbling.

MAPLE PINEAPPLE UPSIDE DOWN CAKE

Combine in pan and bring to boil on stovetop. Remove from heat once it is brought to a boil, cool slightly and pour into greased 9x13 pan.

1/2 cup butter

3T maple syrup

3/4 cup maple sugar

1/4 cup brown sugar

Dry on paper towel (save pineapple juice for the cake batter) and layer over syrup, sugar and butter mixture.

pineapple slices in 100% juice

maraschino cherries

Prepare yellow cake mix according to directions, substituting pineapple juice for the water. Pour over the pineapple and cherries. Bake at 325 for 35-45 minutes or until done. Cool 5 minutes. Run a knife around the edges and flip onto a serving platter. Serve warm.

Three Tree Farm