Algoma Maple Syrup - Pure #1 Authentic

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500 mL or 1 L (jar)


Algoma Maple Syrup

Algoma Maple Syrup is hand crafted, cooked over an open fire, Its a true classic made locally by Mennonite families in Northern Ontario. Simply Natural – Ontario #1 Amber

Environmentally safe when you think its been jarred in glass and not plastic. The reusable mason jars can be reused or recycled 100%. The 500 mL jar is easier to handle and store in the refrigerator once opened.

It pairs well with Brussels Sprouts or Carrots

Here is a quick tip: Make maple ice cubes.

If you mix 1/2 cup pure maple syrup and 1 1/4 cup warm water and pour into an ice cube mold and freeze, you will have some naturally sweetened ice cubes to drop into your favorite iced tea, cocktail, or cold brew coffee.

YouTube has many different videos for the DIY recipes like Maple Candy or even Maple Cream

A great condiment for everyone’s home. It makes a great gift too! Enjoy it with traditional pancakes or waffles, many people are using it as natural sweetener in beverages and also for baking. A versatile natural product.  Watch the the label – Algoma Maple Syrup – Simply Natural.


Did you know maple syrup is a controlled product in Canada, you can review the regulations here.

More information about Ontario Maple Syrup Producers Association.


Maple Syrup History

Historical Facts about Maple Syrup

The history of Algoma maple syrup is both interesting and informative, providing many facts concerning the sociology of early North America. The first people known to have manufactured maple syrup are the Native Americans living in the northeast part of North America, a long time before the arrival of the first Europeans. It is unknown when The Algoma Maple Syrup has been originally started here.

Using an early method of tapping the sweet sap of the maple trees, these early tribes rendered the juice into a source of high-calorie winter food.  The Native Americans were generous with their technology, showing the first European colonies how to extract the syrup from the trees.

Collecting Sap


The Europeans were quick studies, introducing their knowledge of metallurgy, storage, and transportation into the process. Their new knowledge became part of the history of maple syrup.  The harvested sap was taken to a “sugar shack,” where it could easily be stored in river-cooled buildings.

The sap had to be rendered down in a tedious process by being boiled in large cauldrons.  The sap had to be stirred often to prevent crystallization.  By the 1800’s, the process had been refined and made more efficient.  “Country Sugar,” as the maple sweetener was called, was the most common sugar available in North America for quite some time.

Various pumps and dehumidifiers were introduced into the process by the enterprising Americans (another technological addition to the history of maple sugar) but the rendering process remained slow and expensive.

The shoulder yoke was the old way to haul + collect the sap – Wilmington, Vt. ca. 1935–1955

The U.S. started to import maple syrup from Canada, particularly from Quebec, a cold area known for its wealth of sugar maple trees, and has been doing so ever since.

In the United States, maple syrup is still a small industry in New England states, most notably in Vermont, and on a smaller scale, Maine and various other states.  In America, Canada, and Europe, syrups are broken down into “grades.”  The grading system is slightly complicated.  It is judged on color, sugar content, and time of harvesting.

Read our Maple Syrup Grading Article for more about maple syrup grading.  A continuing examination of the history of maple syrup reveals that in the Civil War, most Union households used maple sweetener to boycott cane sugar, which was primarily produced by slaves. Today, maple syrups is a favorite for a variety of dishes throughout the country.  It is a perennial favorite for breakfast goodies such as pancakes, waffles, and French toast.  It can also be used for cooking, replacing sugar as maple syrup health benefits are greater than brown or white sugar.  Algoma Maple syrup is also used widely in vegan and vegetarians cooking.

The maple syrup production is all based on Mother Nature and it Forests. Will this become a lost art? What will the future hold?

Maple syrup is a food that you might have to describe to your great-grandchildren because they won’t be able to try it themselves. As climate change reduces the amount of snow in the northeastern forests of North America, where sugar maples grow, it will negatively affect the trees’ ability to grow and produce sap, making maple syrup a treat from the past.

This alarming discovery was revealed in a study last week, published in Global Change Biology. The researchers explain how lack of adequate snowpack causes sugar maples to grow 40 percent slower than usual, and when the snowpack returns, they are unable to recover. One biochemist has described the study as a “big deal” and NPR writes, “This spells trouble for the trees — and for humans — as the trees not only give us syrup, but also eat up a chunk of carbon pollution.”


Additional information


500 ml, 1 Litre


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