I"m one of those that normally lets their syrup settle in the fridge for a week and then decant and freeze instead of hot packing.

I searched and haven't found any threads on this, but has anyone used their oven to heat full jars of syrup before sealing them?

I'm thinking once the clear syrup is decanted into my jars, I could put them in the oven at 190 for about an hour, check the middle bottle to ensure they've all hit 190 then cap them and let cool on the counter.

It's not "oven canning" as I see it.

Is there any downside to doing this? Would there be some evaporation loss thus making the syrup thicker? Should the lids be on (loosely) to prevent evaporation, and then tightened once removed from the oven for cooling?

Just throwing out some crazy thoughts.. :-)

Paul.