Syrup reaches the right sugar concentration when it’s boiling at 7° above its initial boiling point, which in most areas is 212° F. For small batches, Morse advises, head indoors to finish it off. Pour it into a large pot and crank up your kitchen stove, making sure the syrup’s at least an inch deep to avoid scorching. Then after it hits that 219° (and no higher, to avoid crystallization), maintain at least 190° as you filter it through cheesecloth into sterilized mason jars.
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