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Set the pan on the heat source and fill with sap, being sure to leave room at the top for the sap to roll and foam just like boiling water. Be sure to vent steam well if you're sugaring in the house. Bring the sap to a boil, and continually replace the sap as it boils down. Keep at least 1.5 inches of liquid in the pan at all times to avoid scorching. Finishing Syrup. As the water evaporates, the boiling point of the syrup that is left continues to increase. Finished syrup boils at 7.1 F above the boiling temperature of water. When you're done evaporating all your sap and ready to finish, continue to evaporate what's left while monitoring the temperature carefully. When the syrup is boiling at 7.1 F above the boiling point of water, filter and package the syrup. If you are using a hydrometer, check the density of the syrup before pouring into containers. For safe storage, be sure the syrup is at a minimum temperature of 185 degrees F during pouring.
If you plan on boiling down sap in the house, there are a few things to remember. First, boiling Maple sap produces lots of steam that will coat your walls, ceiling, windows, cabinets, and everything else nearby with moisture from the boiling Maple sap. There is also a little bit of sugar evaporating as well.