I did not go looking for this recipe. I found it in a library book - Pearls of Wisdom, Tops, Shortcuts, and Recipes from a Country Home, by Deborah S. Tukua, who adapted their recipe from Countryside Magazine. The actual color is more of a amber brown than the color it shows in the photo.
Later I found several on the internet as well. Some recipes call for brown sugar, and some for white.
I cut each of my corn cobs in four pieces, using 24 corn cobs. They seem to kind of float until they boil.
After boiling two hours, I strained the liquid two times, the second time with cheesecloth.
I used half honey, and half brown sugar (what I had on hand, recipe called for either). I think I will use all brown sugar next year.
They say not to refrigerate after opening, or it will turn to a butter-like consistency.
I water-bath sealed my jars for 10 minutes. Just to be safe. I might be able to use it in place of expensive, pure maple syrup in recipes too.
Two of the girls already tried the syrup on waffles last night. I did too. We all agree there was a strong honey flavor vs. the brown sugar, so it's definitely all brown sugar next time. Otherwise, it's pretty good! Looks like we are tilling up more land next year for a lot of non-gmo/organic sweet corn.
Yesterday, when I went to the front porch to read the day's devotional, I flipped through my book and found this. My Aunt sent it to me years ago. It says, "Each morning when I open my eyes, I say to myself: I, not events, have the power to make me happy or unhappy today. I can choose which it shall be. Yesterday is dead, tomorrow hasn't arrived yet. I have just one day, today, and I'm going to be happy in it."