- Boil to 22 degrees F above the boiling point of water.
- Remove from heat, being careful not to disturb the maple syrup and set it on a cement floor in a corner where no one will bump or jar it.
- Cover with a towel to keep foreign particles out.
- It is important to note that the slightest jarring or movement while cooling will create sugar crystals in your Maple Butter.
- Let it cool until room temperature or lower and then stir until it creams.
- Note: A little Maple Butter from a previous batch, mixed in your syrup speeds up the process (at the time of stirring), making the whole process a little faster.
- Pour into jars or plastic containers. Store in the refrigerator or for longer term storage a freezer is best.
- Jakeman’s pledges to produce maple syrup and maple products of the most exceptional quality. We aim to impress through taste and innovation.
Click here to learn more.