We have been boiling down the Maple sap every day outside using fallen branches from the garden and finishing off inside on the stove, filtering between each step. As the sugar concentration rises, the boiling point of the solution rises. When it boils at 7.1 degrees Fahrenheit above the boiling point of water it's ready to filter one last time into glass jars. When these had cooled down we had lovely amber Maple Syrup! We boiled down about 50 gallons of sap to get just over a gallon of syrup.
Next step - try it on the Buttermilk Pancakes.