Tapping maple trees in Rhode Island is a cherished late-winter tradition that marks the transition into spring. As temperatures fluctuate between freezing nights and warmer days, sap begins to flow through the sugar maples, producing gallons of sweet sap. Farmers and hobbyists alike drill small taps into the trees, allowing the clear, slightly sweet sap to drip into buckets or flow through tubing. The sap is then boiled down into rich, golden maple syrup, a process that requires patience and skill.
Making maple syrup is a time-intensive process that requires a significant amount of sap. On average, it takes about 40 gallons of maple sap to produce just one gallon of syrup. This is because the sap, which is mostly water with a small percentage of sugar, must be boiled down to concentrate its natural sweetness. The exact ratio can vary depending on the sugar content of the sap, which is typically around 2% but can range from 1% to 4%. Trees with higher sugar content require less sap to make syrup, but regardless of the ratio, the process demands patience, careful monitoring, and a steady heat source to achieve the perfect consistency and flavor.
While Rhode Island’s maple season is short, typically lasting from late February to early March, it offers a rewarding connection to nature and a taste of pure, locally made sweetness. Visit a South County farm to watch the process, buy some delicious, local maple syrup, candy, cream and butter. As a suggestion for a true, centuries old, traditional South County meal, visit Kenyon Grist Mill for some Johnny Cake Mix to pour your local maple over.
Uncle Buck's Sugar House - 11 Church Street, Hopkinton, RI
Charlie's Sugar House - 124 Hall Road, Coventry, RI 02816 (401) 826-4873
Shady Tree Maple Farm - 90 Kingstown Road, Richmond, RI 02898
Slocum Sugar House - 357 Slocum Road, Exeter, RI 02822
Spring Hill Sugar House - 522 Gardner Road, Richmond, RI 02822 (401) 788-7431
