Maple syrup (from March)

We tapped our sugar maple tree in March. It went so well, I'll plan to do it every year. We got about 12 gallons over a week or so and boiled it down in stages to the jar below, plus another jelly jar full. I kept boiling it down, expecting a dark color. But it ended up thick like honey (and a similar color). Still delicious, but not the same stuff you buy in the store or farmer's market. My only problem now is that much of it crystallized. I'm still using the syrup and crystals in my oatmeal, so it is being enjoyed immensely.