Maple syrup is made by collecting the sap of the maple tree and processing it to form syrup. The Native Americans are believed to be the first ones to collect the maple sap by cutting v-shaped incisions into maple tree trunks in the spring. They would insert a reed or concaved piece of bark into the cut and let the sap run into buckets. After they had collected enough, they would heat the sap with hot rocks or leave the sap to freeze overnight and remove the frozen water from the top.

The method for collecting maple sap has not changed much since then and is still collected in much the same way. The maple tree is tapped and a spout inserted into the hole. Some manufactures still hang buckets to collect the sap while larger companies run the sap through tubing to the sugar house. Once the sap is collected, it is boiled down over high heat to obtain the syrup. Maple sap is about 98% water and 2% sugar. Therefore to get the syrup all the water must be boiled off and the syrupy sugar collected. It takes approximately 10.5 gallons of maple sap to produce .25 gallons of maple syrup.

Coombs Family Farms has supplied 100% pure, delicious maple syrup for 7 generations by taking exceptional care of their ancient maple trees. The grandfather once said "There are no shortcuts to creating pure maple syrup. Do right by the forest and it will do right by you." Even today, they carry on this approach, and proudly support other small maple farmers who share their faithfulness to quality, environmental stewardship, and sustainable forestry. The Coombs Commitment: Make 100% pure maple syrup with no artificial flavors, preservatives or dyes; never over-tap trees; support the use of health spouts for tree friendly tapping; never use pesticides in our tree farm; Our grading standards are never compromised for short-term gain.


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Coombs Family Farms 100% Pure Organic Maple Syrup Grade B, 32-Ounce Jug