GALLOWAY TOWNSHIP, N.J. (AP) — Welcome to New Jersey, known around the world for Tony Soprano, Turnpike tolls, chemical plants, and … maple syrup?

A university in the southern region of the state is proposing the possibility of New Jersey being the source of the syrupy brown topping typically used on pancakes.

As a part of a project, a type of maple tree found in southern New Jersey will be utilized. These maples have half the amount of sugar compared to those in Vermont, which is known as the “maple syrup capital” of the nation. The goal is to determine if a successful syrup industry can be established in an area known for its casinos and large pine tree forests.

With $1 million in funding from the U.S. Department of Agriculture, Stockton University has been making syrup from the 300 acres (120 hectares) of maple trees surrounding its campus for four years now.

Judith Vogel, a professor of mathematics and head of the Stockton Maple Project, advises against saying “It can’t be done” to someone from New Jersey, as they thrive on challenges. While facing many obstacles, the team successfully established maple syrup production in southern New Jersey and found the experience enjoyable with satisfying outcomes.

The main focus of the project is using lesser-known trees that differ from the common Vermont sugar maples. While there are some sugar maples in the northern region of New Jersey, Stockton is located in the southern part, approximately 16 miles (26 kilometers) northwest of Atlantic City where red maples are dominant.

Despite the long history of maple syrup production in New Jersey, dating back to the time of Native American settlements, the state’s southern region did not see significant growth in the industry due to a lack of large-scale operations.

According to Ryan Hegarty, the assistant director of the Maple Project, red maple trees in Stockton are not as desirable as sugar maples due to their lower sugar content. Red maples typically have around 1% sugar content compared to the 2% sugar content of sugar maples.

According to Hegarty, the typical measurement is that it requires approximately 40 gallons (150 liters) of sap sourced from Vermont’s sugar maples to produce one gallon (3.8 liters) of syrup. However, for red maples, a minimum of 60 gallons (more than 225 liters) of sap is needed due to the additional water removal during the syrup-making process.

This is achieved by employing a membrane with high pressure to separate the sugar and water particles. This allows for sap with only 1% sugar content to be introduced into the cooking process at a 4% concentration, a crucial factor in establishing a new industry using less-than-ideal trees.

For 35 years, Charlize Katzenbach has been producing maple syrup at Sweet Sourland Farms in Hopewell, New Jersey. Located about 80 miles (130 kilometers) northwest of Stockton, she first began her syrup-making journey in the 1980s when New Jersey wasn’t particularly well-known for this product.

“No one would buy it,” said Katzenbach, who advised Stockton on setting up its program. “They’d say, ‘I get my syrup from Vermont; this can’t be any good at all.’”

However, due to years of persistence and an increasing demand for locally sourced food, a small market for New Jersey maple syrup has been established.

In 2022, the state agriculture department reported that New Jersey yielded 1,817 gallons (6,878 liters) of the product, valued at $88,000. In comparison, Vermont produces half of the 6 million gallons (22.7 million liters) of maple syrup sold annually in the United States, with a total value of approximately $105 million, according to the federal agriculture department.

It is believed by Allison Hope, executive director of the Vermont Maple Sugar Makers Association, that the federal figures may not accurately reflect the total number and are likely lower than the true total.

An additional difficulty is presented by the weather in southern New Jersey, which typically has higher temperatures compared to those in New England. This has an impact on the timing and amount of sap flow.

“According to Hegarty, a successful flow of sap requires both freezing nights and above-freezing daytime temperatures.”

In Stockton, the process typically starts during the second week of January. Participants use battery-powered drills to create small holes in the trees and insert metal taps to collect the sap. A hose system powered by a vacuum aids in the flow of sap and doubles the rate of collection compared to natural dripping.

The tapping does not damage the trees. Hegarty compares it to a human donating blood, where the supply is restored and the puncture site heals rapidly.

Upon being extracted from the tree, the sap has a watery taste. However, upon being heated in a wood-fired apparatus known as an evaporator, its sugar levels drastically rise. This results in a change in color, similar to how a white marshmallow toasts brown near a campfire.

Hegarty stated that this year stockton has gathered more than 4,000 gallons (15,000 liters) of sap from 400 trees. They anticipate a production of 55 gallons (200 liters) of syrup, which is considered a successful year for the south Jersey region.

Stockton’s syrup has a deeper hue and a more flavorful profile compared to syrup sold in stores. It acquires a subtle, smoky flavor during the cooking process. The university has already incorporated the syrup into their food service program, using it to make unique salad dressings and barbecue sauces. The syrup is also available for purchase at local farmers’ markets.

In the upcoming stage of funding for the project, Stockton plans to collaborate with food companies and local schools to increase the distribution of its syrup.

According to Katzenbach, our syrup in New Jersey is just as excellent as any other syrup worldwide. It is of high quality, locally made, and has a delicious flavor.

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Source: wral.com