Instructions

1. Put the dates in a non reactive pot, and pour enough hot water in to cover them plus an additional equal amount in volume.
2. Put a lid on the pot, and let it set for 24 hours.
3. Add the lemon juice and lemon essence, and then puree the dates with a hand blender or in a blender or food processor, or mash them well.
4. Set the strainer on the bowl (it should have space at the bottom), and put the cloth inside the strainer.
5. Pour the dates and their liquid into the cloth.
6. Take up the corners of the cloth, and squeeze out as much liquid as possible.  You may need to enlist some man hands to help with this.
7. What is left inside the cloth is fruit paste.  You can save this in the refrigerator or freezer for recipes.
8. The liquid should be returned to the pot, and then set on high heat to boil.
9. When it is boiling, reduce the heat to medium-low to begin reducing it.  Keep a watch on it, and stir it occasionally.
10. In about an hour of evaporating, it will become syrupy.
11. When it's about the thickness of honey, take it off the heat, and pour it into clean jars.  Let it cool before covering the jars.
12. Store it in the refrigerator.  It'll keep a long time, but I'd use it within a couple of months.

Serving Tips

Notes