I can my maple syrup.
I buy a gallon (cheapest that way) heat it to boiling on the stove, pour it hot into hot jars, put on the hot lids and screw down the band and put aside to coll.
It keeps indefinitely. I have yet to have any get moldy or crystalize in the jars.
I have made my own maple syrup before. I know it’s pure and a use a hydrometer and a spectrometer to assure it’s at 67% concentration. Like (pure) honey, it should never spoil. Also like honey, it should have a fair amount of healthy nutrients. This isn’t bleeched refined sugar we are talking about. This is nature in a bottle. I specifically evaporate my sap at lower temperatures and not boil it in order to save from cooking down the phytonutrients. It takes longer but worth it.