Do you know the difference between pancake syrup and maple syrup? Pancake syrup is the kind you find at the supermarket with, let’s say, a logo of a log cabin or a favorite aunt on it–and is primarily made of not-very-maple-y corn syrup and high-fructose corn syrup. Maple syrup is made of, ta da, maple syrup.

In a case of unusually clear labeling laws, only pure maple syrup is allowed to be called maple syrup–any product that is less than 100 percent maple is usually referred to as imitation maple syrup, pancake syrup, or just syrup. Canadians sometimes refer to imitation maple syrup as sirop de poteau (pole syrup), because it tastes like it might have been tapped from telephone poles.

It takes approximately 40 gallons to produce one gallon of syrup–as of December 2008, the average wholesale price for a gallon of pure maple syrup is $44 (like everything, the cost has probably gone up). This said, we openly admit this product is expensive. But considering the health benefits to eating real food, we feel the price is worth it. And since a little goes a long ways, a smallish bottle, often found on sale, could perhaps make indulging in this product doable.

REAL maple syrup should be stored in a cool place until opened. Once opened it must be refrigerated. For long-term storage, pure maple syrup retains its flavor best when kept in the freezer. Maple syrup will not freeze solid and can be poured into smaller containers for use. If you purchased syrup in tin containers, it is recommended, after opening, that you pour it into clean, odor-free glass jars (like canning jars) and then put those into the refrigerator or freezer.

Information Courtesy Care2.

In case you’d like to give REAL maple syrup a try, here are a few recipes, courtesy of the Massachusetts Maple Producers Association:

Maple-Glazed Butternut Squash

1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
2/3 cup water

Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.