And if you have access to sugar maple trees that are of sufficient size to tap, you can make your own. It's a fairly easy process but it is time consuming. We made so much the last few years (we can tap 3 trees) that we didn't make any last year. Was probably good that we didn't even try, because the weather in western OH was wacky and I doubt we would have gotten good sap/syrup.
Something that you can use a a stile - DH bought some copper pipe fittings at Lowe's that were narrower at one end.
Food grade plastic tubing - DH also bought this at either Lowe's or Home Depot
Plastic gallon milk jugs - clean them out very well. We rinse with a light bleach solution, then rinse afterward
Regular household gas grill
A shallow pan
Something you can use, like a small net on a handle for catching fish, to get scum off the top of liquid
Pound stile into tree, then attach tubing, then run other end of tubing into milk jug. Do this when the weather is starting to get close to sap run time - it runs best when temps at night are below freezing and temps in the day are in the 40's (Fahrenheit). When the sap run is ideal, you might be switching out jugs multiple times a day. Check often - when one jug gets full, switch the tubing to the next jug. Save the filled jug in a cool place. Don't save it too long - if you don't boil it down within a few weeks, it will go hard.
When you have all the sap you want (1 gallon of syrup requires 40 gallons of sap), set up your grill with the shallow pan on top. Pour sap into the pan and get it boiling, then sit and watch it. Then you have to sit and watch it, and watch it. Use the candy thermometer to measure the temperature as it boils. You MUST do this outside your house, particularly if you have wallpaper on your walls
Use something to scoop scum off the top as it boils. Add more sap as you go along - this will reduce the temperature briefly but you'll get used to it. Keep boiling until your syrup mixture reaches about 200 to 210 degrees Fahrenheit. At this point, it will be looking like syrup but it's not ready yet.
Filter your syrup through the coffee filters, into the sauce pan. For this last bit, you can be inside but there will still be quite a bit of steam. Put the candy thermometer into the pan and get it boiling again on the top of the stove. You have to boil it until it's 218 degrees. When it gets close, WATCH IT LIKE A HAWK! There's a magical point where it reaches 218 and all of a sudden it will foam up and if you're not watching, it will boil over.
Then voila! You have your own strategic reserve of maple syrup. If you end up making multiple batches through the season, you'll see that the early stuff is close to grade A - light colored and mildly flavored. As you get more into the sap run, it will produce a darker, more strongly flavored syrup. Stop collecting sap when the trees begin to bud. We've been told that it will be off in taste ("buddy" syrup) but we've used the last sap collected successfully even if we don't catch it for a couple of days after budding.