Hickory Syrup
Ingredients: Hickory tree sap · 120 min cook time
Ingredients
1.5gallon Hickory tree sap
Instructions
1. Find an appropriate deciduous tree, such as a hickory tree. Ensure it is a large, mature tree, at least a foot wide in trunk diameter.
2. Check the weather forecast for a string of days in late winter or early spring with temperatures well below freezing at night and well above freezing during the day. This is ideal for sap flow.
3. Using a 1/4 inch (6mm) drill bit, drill into the tree at a slight upward angle, about 1.5 inches (4cm) deep. This angle helps gravity pull the sap out and prevents pooling.
4. Insert a food-grade plastic tube (like an ice maker tube or a fat drinking straw) into the drilled hole. The tube should extend out from the bark to direct the sap.
5. Screw a small hook above the tube and hang a food-safe bucket to collect the sap. Drape a cloth over the bucket to keep debris from falling in.
6. Collect sap for about 24 hours, or until you have a desired amount. The sap will flow best after a long sub-freezing night when the sun comes up and warms the tree.
7. Filter the raw sap through a coffee filter or cheesecloth to remove bugs and bits of bark.
8. Pour the filtered sap into a wide pan to maximize surface area for evaporation. Boil the sap over high heat, adding more sap as it reduces.
9. Continue boiling until the syrup reaches 219°F (104°C) at normal atmospheric pressure. This ensures the correct sugar concentration and shelf stability.
10. If the syrup crystallizes, you can dissolve it again with a little water. The resulting syrup may have a slightly rough or sandy texture due to 'sugar sand' (niter), which are minerals from the sap.
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