Sort of as-per: https://www.alphafoodie.com/how-to-make-date-syrup/

Didn't bother with the pre-soaking step, I just bunged 1kg of dates into a ~4 litre saucepan and filled it with hot kettle water, simmered until the dates broke down, left is 30 minutes to steep and then dumped the lot into the chinois over a large saucepan. I then returned the pulp to the smaller saucepan and re-filled with hot kettle water, brought to a simmer, let steep 30+ minutes, then into the chinois, I did this a third time and the combined result was just over 2 litres of date liquid with a gravity of about 1.102. This was then boiled down to about 500ml with a weight of about 643g and popped into a squeezy honey bottle.

• About 1kg of dates

• Chopped into quarters, mainly to inspect them internally as these are pitted and over 2 years old