100% Pure Pennsylvania Maple Syrup


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Nova Maple Syrup is family produced in Northwest Pennsylvania, sustainably harvested from our own hardwood forests. We pride ourselves on making the best syrup possible, and are confident you’ll enjoy eating it as much as we enjoy making it! Use it on sweets, meats, and breakfast treats.

No chemical/organic herbicide/pesticides are used in the production of this syrup. The plastic jug is 100% BPA free and hot packed/sealed for safety. No artificial flavors, preservatives or dyes. Gluten and dairy free.


We’re often asked about the differences between maple syrup grades. In general, lighter grades are usually made earlier in the season. They have a more mellow maple flavor whereas darker syrups are usually produced later in the season from older sap and has a much stronger maple flavor. As temperatures get warmer and the sap gets older throughout the season the sugar starts to naturally break down, these new sugars caramelize quicker when heated, thats why the syrup tends to be darker and have a stronger taste. Just like white/red wine and light/dark beer, neither is better, just personal preference. That is why the industry no longer calls dark syrup Grade-B—some people thought that meant it was inferior which is definitely not the case! We do recommend dark or very dark for cooking. If you use golden/amber in recipes, other ingredients may cover up the maple taste. Our dark grade is perfect on pancakes or on anything else! All grades are 67% sugar, 33% water, and have the same thickness and sweetness. We usually use golden/amber for our candy and cream and amber for sugar. Lighter grades usually, but not always, crystalize easier and make better and more consistent confections.

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Gallon, Half Gallon, Half Pint, Pint, Quart


Dark, Golden, Amber, Very Dark

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Comments (39)

  1. Rebecca Atwood says:

    What kind of wood do you use for the boil off? In Vermont & NH, they use mostly maple. In West Virginia they use hickory. The wood used makes the flavors very different.

  2. John O'Master says:

    Is all your syrup single batch, or do you mix from various years and grades?

  3. Denise says:

    Which color has the richest maple flavor?

  4. Brent Goldstein says:

    Do you make a sugar free maple syrup?

  5. John O'Master says:

    Is your syrup single batch, or do you mix from year to year?

    • It is mostly single batch, however we will occasionally blend syrup if we need to for a specific purpose, such as making confections. It is all good quality syrup and from the same geographical region, though.