Step 1

Remove the pit and the round "cap" from the end of the dates and chop it into quarters.

Step 2

Add dates to a medium-sized pot and cover with 5 cups of water.

Step 3

Add a pinch of salt and 1/4 teaspoon cardamom (optional).

Step 4

Bring the mixture to a boil then simmer for 45 minutes, stirring occasionally.

Step 5

Skim the date skins that float to the surface. It's ok if you don't get them all. Towards the end of the 45 minutes, mash the dates with a wooden spoon. Or use an immersion blender, being careful not to splatter the hot liquid.

Step 6

When the 45 minutes are up, strain the date mixture through a soup bag that's draped over a large measuring cup.

Step 7

When the mixture is cool enough to handle, massage the bag with both hands, squeezing out as much liquid as you can. Twisting the top of the bag helps to squeeze out even more of the liquid. You should end up with 2 to 2-1/2 cups of liquid.

Step 8

Strain the liquid and add to a smaller saucepan. Simmer for 45 minutes or until the liquid reduces by more than half. The liquid will thicken and get darker the longer it cooks.

Step 9

When you're satisfied with the texture and color of the molasses, pour it into a mason jar to store. It should keep for up to a month in the refrigerator.