Step 1: Combine your pitted dates and water in a medium-sized saucepan. Ensure the dates are fully submerged. If they're particularly dry, you might need an extra splash of water.
Step 2: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30-40 minutes. The dates should become incredibly soft and almost mushy, absorbing much of the water.
Step 3: Remove the pot from the heat and allow the mixture to cool slightly. It doesn't need to be cold, but cool enough to handle safely.
Step 4: Carefully transfer the date mixture to a blender or food processor. Add the optional pinch of salt. Blend until smooth. This might take a few minutes, and you might need to scrape down the sides of the blender a couple of times. If it's too thick to blend, add a tablespoon of hot water at a time, but be sparing.
Step 5: Place a fine-mesh sieve over a large bowl. Line the sieve with a double layer of cheesecloth, or if you don't have cheesecloth, a clean, thin kitchen towel can work wonders.
Step 6: Pour the blended date paste into the lined sieve. Allow the liquid to drip through naturally for a while. Then, gently gather the edges of the cheesecloth (or towel) and squeeze firmly to extract as much liquid as possible. This requires a bit of muscle, but it's crucial for getting a good yield of clear, smooth date syrup.
Step 7: Transfer the strained liquid back into a clean saucepan. Bring it to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 15-25 minutes, or until the syrup has reduced and thickened to your desired consistency. It should coat the back of a spoon. Remember, it will thicken further as it cools. Keep a close eye on it during this stage to prevent burning.
Step 8: Once thickened, remove the syrup from the heat and let it cool completely before transferring it to an airtight container for storage.