Begin by filtering the maple syrup to remove any sediment or impurities.

Sterilize your jars and keep them hot until ready to use.

Heat the maple syrup to 220°F before carefully filling the jars.

Wipe the jar rims clean, then place the lids on top and tighten the bands to fingertip tight.

Steam the jars for 15 minutes.

Allow the jars to cool overnight to ensure the lids have properly sealed.

Label and date each jar, remove the bands, and store the jars in a cool, dark place such as a canning room or pantry.