Additional Bigleaf Maple Syrup Information

West Coast Maple Sugaring

BIGLEAF MAPLE SYRUP

Bigleaf Maple, Vancouver Island’s most common maple tree is an abundant producer of sap. Its sugar content averages about 2%, which is slightly lower than eastern Sugar Maple. Syrup is made by evaporating off water (sap to syrup ratio is about 43:1). To be labeled "syrup" it must be at least 66.5% sugar.

A good tapping tree will produce 60 litres of sap per season. Unlike back East where trees and sap are frozen throughout the winter, Vancouver Island has a four month tapping season (November through early March).

A commercial supply of Vancouver Island syrup is being developed with the intent of marketing through natural food stores and for use in restaurants. Maple syrup is 100% natural and organic—there are no additives.

Syrup is perishable - keep refrigerated or frozen after opening


The Unique Taste

Grading rules for maple syrup favour lightness in colour. Grade A is a light honey colour. Dark syrup is rated as cooking grade. Ironically the darker the syrup, the more flavourful. Although Grade A is wonderful on pancakes, darker grades excel for most other uses.

Due to lower sugar content than eastern Sugar Maple, it takes many more litres of Bigleaf sap to make a litre of syrup. Because of this Bigleaf syrup is dark and flavourful.

We’re producing cooking grade and proud of it! This product is a great choice for those who are tired of bland tastes (white sugar, bleached flour, white bread).

Recommended Uses

The uses for Bigleaf Maple syrup are limited only by your imagination.

  • Use it as a glaze when cooking fish and meats such as salmon, ribs and ham
  • Add some to baked beans and you’ll be amazed
  • It’s out of this world as a caramelized topping on deserts such as cheesecake
  • Add the taste of Vancouver Island to vegetables by making a sauce with Bigleaf Maple syrup
  • Try pouring some on top of vanilla ice cream—it’s really good!
  • Here’s an oldie, but goodie—maple butter. Whip 50:50 butter and syrup, or decrease the syrup slightly and add some vanilla and a touch of cinnamon