Additional Bigleaf Maple Syrup Information

West Coast Maple Sugaring


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