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3 quarts water

24 cup granulated sugar (200g per cup is approx 4800 grams)

8-quart pot (minimum) or Instant Pot

Recommended silicone baking mat on a baking pan to catch any spills for easy cleanup (put jars on this for filling), or parchment paper.

Metal ladle

Funnel for wide mouth jars

7 32-oz canning (or ball/mason) jars

7 canning lids and rings

Labeling materials (recommended masking tape and Bic Intensity or Sharpie)

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1. In an 8qt instant pot, fill pot to 3qt mark with filtered water.

2. Start the instant pot on sauté mode-high.

3. Add 4800 grams granulated sugar.

4. Whisk together water and sugar thoroughly. Cover with a lid (recommended type-glass with small vent hole) to help it get up to temperature.

5. Bring to a simmer, remove lid.

6. Let it simmer for a while to evaporate some water, and whisk periodically, until sugar is completely dissolved. The liquid should be clear and look like a lighter syrup texture (will thicken after cooling).

7. Turn off instant pot.

8. Ladle into 32oz canning type jars immediately, leave a small amount of space (¼-½ inch) for expansion after cooling.

9. Cover immediately with a canning lid (okay to reuse previously used canning lids since this is low stakes and not actual pressure/water canning). Screw on a canning ring loosely to keep the canning lid positioned, do not over tighten so they do not “lock on” during cooling. As the syrup cools, it should naturally seal the canning lids for longer pantry storage.

10. You can also freeze simple syrup for long term storage but ensure you leave enough room in the jar for this if you plan to go this route (it is not necessary to use canning lids or put syrup in jars while hot for freezer storage). Recommended to confirm needed headspace for freezing ball jars, as I do not use this method myself.

11. Allow jars to cool completely before putting in pantry/refrigerator/freezer. Once the jars are cool, if the canning lids have sealed then the rings can be removed for pantry storage. Any that did not self-seal should keep their ring (can tell if the lids are able to make popping sounds if pressed in the center that they are not sealed).

12. Label your jars once they are cooled, include the contents and date. You’ll thank yourself later!

13. To use sooner, store one jar in the fridge with a pouring lid for ease of use. Should keep for 3- 4 weeks in the refrigerator although there are no ingredients that would encourage mold so will likely keep indefinitely (if you don’t use it fast).

Yield is approximately 7 quarts, not 7 individual servings.

Very loosely based on the linked recipe but sugar to water ratio and process are completely different.