Pure New Hampshire Maple Products
Tucker Mountain Maple LLC
From the sap of maple trees to delicious maple syrup...the process of making maple syrup is very simple and pure.
We now ship throughout the U.S., Canada, and most of Europe. Contact us for details and pricing.
We offer a variety of syrup grades and jug sizes. From small wedding favors on up to 1 gallon jugs, we have a variety of syrup containers to meet a variety of consumer needs.
We also offer the deliciously addictive 100% pure maple cream.
In the late winter/early spring, when daytime temperatures warm but will drop below freezing at night, sugar maples (Acer saccharum) begin their annual precess of translocation - moving their stored sugars out their roots back up into the tree in preparation for a new year’s growth.
Regardless if sap is collected in traditional buckets or more-efficient tubing systems, the slightly sweet sap has excess water removed to concentrate the sugars into syrup. On average, it takes 40 gallons of sap to make 1 gallon of syrup.
(note: the USDA changed maple grade names as of December 2014, see below!)
Golden - This is typically produced early in the season when the sugar content of the sap is highest. Its flavor is delicate and buttery. (previously called ‘light amber’)
Amber - This syrup has been boiled longer than Golden to achieve the proper sugar content - it has a richer maple flavor. (previously called ‘medium’)
Dark - With longer boil times, this syrup is quite caramelized and has a robust maple flavor. (name unchanged)
Very Dark - Darkest and molasses-like, its strong maple flavor is well-suited for cooking. (previously called ‘grade B’)