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Place the pitted dates in a medium bowl, cover them with water, and soak for 2 hours.
Use a fork and potato masher to mash the dates until they are soft.
Strain the mixture using a fine mesh sieve or cheesecloth to remove any remaining solids. Make sure to press down on the mixture to extract as much liquid as possible. You should get about 1 cup.
Transfer the liquid into a saucepan and bring it to a simmer over medium heat.
Reduce the heat to low and let it simmer until the syrup has thickened, about 15-20 minutes, stirring occasionally. If you dip a spoon in it, the syrup should coat the back of it.
Allow the date syrup to cool to room temperature before transferring it to a clean, airtight container. Store in the refrigerator for up to 6 weeks.