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How I’m Making Birch Syrup in my Crock Pot

How I’m Making Birch Syrup in my Crock Pot

We thought it would be fun to tap our Birch Trees for Sap. Then we had to figure out HOW to use that sap. Yes you can drink it, it’s good and good for you. But we wanted to DO something with it. I did a lot of reading up on the subject and I finally figured out what to do with all that Birch Sap. This is How I’m Making Birch Syrup in my Crock Pot, it’s unconventional and an absolute experiment. If you’re MORE of an Instant Pot type of person I have a post for you too!

This year I’m cooking down my birch sap in the crock pot, next year may be a different game, we’ll see. I started off all right, I had the Le Creuset bubbling and boiling away. I’ve been reading up on boiling down sap for a while now in preparation for this week or two. The one thing I read over and over was be careful, birch sap will scorch, so I was super paranoid about leaving it to cook. I don’t have time to hover over a pot of clear liquid making sure I don’t burn it to death.

Spring is busy. I have bee hives to seal, baby chicks to care for, 8 bajillion seedlings looking for a reason to die, tomatoes needing a transplant, kids wet, muddy and cold, a dog who wants to go for a walk, a coop that needs mucking out, cats trying to eat the robin, plus every normal chore to keep this place running. Standing over a stove in a state of constant paranoia does not work for me.

Here’s what I’m doing, I don’t know how it will work for you, it’s working for us, that’s all I can say.

How I’m Making Birch Syrup in a Crock Pot:

  1. we collected sap for a day and had about a gallon–make sure your collection jars are very clean and rinsed out too–no soap residue in the syrup please!
  2. I strained it through a sieve and then my jelly bag
  3. I set it to boiling in the Le Creuset, any heavy pot will do
  4. plug in the crock pot and heat it up while waiting for the syrup to boil–don’t leave your crock pot to heat empty for too long, it might crack
  5. once it boiled for about 5 minutes I transferred it to the heated crock pot
  6. popped the lid on it and brought it to it’s highest heat
  7. once it was thoroughly heated I turned the lid sideways to vent the steam out
  8. I left it cook about 12-15 hours checking occasionally to make sure it wasn’t thick yet
  9. once it turned thick and a light amber I turned off the pot and poured the syrup, about a 1/2 cup into a half pint jar and popped it in the fridge
  10. some articles I read suggested yet another strain at this point, I didn’t the first time I made this but I think in the future I might–although I could lose a significant amount of syrup and there isn’t much to lose
  11. I washed the crock pot, boiled more sap and started all over
Our Birch Syrup
I’m still researching long term storage. Some sites have suggested a boiling water bath in small jars for long term storability. I think with the initial boiling of the sap and then boiled in sterilized jars any fears of contamination would be mitigated for me. How about you? I’m not sure if ours will last that long. I’d love to have a gallon to put away for winter use. Along with our honey we could conceivably be off store bought sweeteners this fall. I like that!


I know this is not a conventional way to handle sap. I understand if you are skeptical, I myself am skeptical. But I also understand that I don’t have time to hover, I don’t have money to spend on a huge evaporator and I needed to do something with the sap. This is my answer and I’m sharing with others who may have small amounts of sap to deal with. I’d be delighted to hear from others who have fund ways to boil down sap in small amounts without driving themselves crazy.

To see our tapping procedure and more pictures of our farm in Alaska check out my post “I’d Tap That”. And remember if you have an Instant Pot you can read the directions for making Syrup in your Instant Pot here!

Would you mind pinning this post? Thanks!

Birch Syrup in my Crock Pot


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16 thoughts on “How I’m Making Birch Syrup in my Crock Pot”

  1. You continue to rock my world. I have no idea what birch sap tastes like but now I am so curious! Also, that picture is sexay! You are just so amazing!!!

  2. Could you freeze the raw sap in gallon jugs and then process as needed? I realize that would take up space in the freezer, but it would be a safe way to store it.

  3. I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

  4. I have no advice to offer – I've never heard of this before but I'm absolutely fascinated (and enthralled by your resourcefulness)!! I'm totally allergic to birch pollen but wonder if something like this might not work similarly to immunotherapy shots… off to research this!!

  5. What an amazing project! My FIL sent us some birch syrup when he moved to Alaska–but we've never been able to take part in making the real thing. So exciting!

  6. We went all out making birch syrup this year. Built a concrete block and buffet pan evaporator outside. Tapped over 30 trees, and in 2.5 weeks time, we now have 6 gallons of finished syrup. Some trees gave 5-6 gallons of sap per 24 hour period, and others gave as little as a 2 gallons.
    The fact that it takes 100 gallons of sap to make 1 gallon of syrup, means that you have to do this on a big scale, using wood, to keep your costs very low.

  7. When I’ve made box elder syrup (on the stove–next time I’ll try the show cooker or IP), I have added more sap as it cooks down. Doing that in the crock pot would lessen the likelihood of scorching and reduce waste because of there being just a small amount.

    Don’t can it! (I know, this post is several years old, so you probably know by now). The heat causes minerals to precipitate, which causes sugar sand (which doesn’t look or taste good). Instead, put the hot syrup into canning jars, adjust 2 piece lids, and place upside down to seal. Because of the high sugar content, it’s unlikely to go bad, but if you do get mold on top, it’s safe to just scoop it off and use what’s underneath.

    • Yes I need to update the post and remind people not to can it! Thanks for chiming in. I love the idea of just adding more sap!

  8. Tapped 2 trees a few days ago & have been enjoying the water. We’re getting a gallon per tree now & had an excess, this the desire to see about syrup making. I’m all new to this & totally blessed with the pointers here. Got my crock going right now & can’t wait to see how it goes! Thanks so much!

  9. Thank you for this info. We collected a few litres a couple of years ago, hanging bottles <1 inch diameter pruned branches, reduced on the hob- it possibly caught slightly towards the end after getting distracted at a crucial time, but was still very happy with the results as the syrup worked with everything we used it for. Crock pot and adding more sap as it reduces sounds like an excellent idea.

    I haven't done much reading, but was wondering if anyone else uses the "pruning" method as opposed to drilling into the trunk?

    Best of luck with this year's harvest!

    • I haven’t used that method. I do know that where the moose have come through and eaten branches the sap runs right out of the tree!


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