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.
That low temp approach seems like it could be marketable to the healthy foods crowd. I wonder if there are any restrictions on selling maple syrup processed that way or if some kind of pasteurization is required.
We don’t have enough trees on our property to tap for syrup, but there are so many places around us that do syrup that for us, it’s just easier to buy from someone local.