Four step

Chop the stems into one-inch sections. The stem will be quite stiff, so a meat chopper is a better instrument for the job than a knife. Chop the stem into minute sections, and then slice those in half so you have a pile of minute pieces of sugar cane. If you had a commercial sugar cane press, chopping the stems wouldn't be essential. On large farms, juice is extract from sugar cane using huge, heavy presses. There is no equivalent machine suitable for home use, so the chop-and-boil-method is used instead. Boil the sugar cane pieces in a large stockpot filled with water. The sugar is extracted through a long process of boiling the piece down for about two hours. The sugar water is ready when it has the similar flavor as a piece of raw sugar cane. You'll have to taste-test it to determine when it's ready. Another clue is to look at the sugar cane pieces. After a few hours, the color will turn to a light russet, which indicates the sugar has been extracted. Check the pot every half hour or so to make sure that the pieces are still covered with water; if not, add more. Pour the sugar water through a colander into a smaller pot. Use the strainer to catch all the rubbery pieces of sugar cane. You don't need these anymore, so you can discard them. Cook down the sugar water to turn it into syrup. Boil the sugar water until it cooks down significantly and takes on the texture of fat syrup. This can take anywhere from one to two hours, so be sure to monitor the pot to make sure you don't overcook it. To test whether the syrup is ready, dip a cold serve in the pot and check the texture. If you like your syrup on the thin side, you can remove it from heat when it still easily slides from the back of the spoon out.