The instant clear jel is optional, but it gives the syrup some body, similar to real simple syrup. You have to mix it with the allulose before adding water to keep from clumping when the water hits it.
1 c water
1 1/4 c granulated allulose sweetener
1/4 t instant clear jel
Mix the instant clear jel with the allulose in a sauce pan.
Add cold water and mix well.
Cook over medium-low heat, whisking often. Let it come to a boil, then remove from the heat.
Transfer to a glass jar or bottle.
Store in the refrigerator for up to 6 months.
https://www.amazon.com/gp/product/B0BKR55C7H
The Johnson Family Cookbook