JANE & MARY
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Click here to learn more about CBD vs THC.
We'll start with some standard measurements and adjust them to our liking. At JAM, we assume our buds have a THC content of 10%. While this is considered low for modern cannabis, the precise THC measurement will be provided on the packaging if you purchase from a dispensary.
To determine the amount of THC in your weed, we need to do some math. One ounce of cannabis flower weighs about 28.35 grams or 28,350 milligrams. We multiply this weight by the THC percentage to estimate the THC content. Click the learn more tab for examples.
In this recipe for infused THC oil, we're using only ¼ ounce of cannabis flower. Swipe up to find the THC content for this amount.
The typical dose for edibles is between 5-10 milligrams of THC. Considering this range, you can see how a batch of infused THC oil made with the calculated THC content can last you a while.
Click the learn more tab to learn about decarboxylation – how to unlock the full potential of your weed.
The next step after decarboxylation is to infuse the oil of your choosing with THC. You can use any oil of your choice, such as olive oil, coconut oil, or vegetable oil. You can even infuse butter with this method.
Click the learn more tab to find out why we like using an InstantPot while infusing!
Click the learn more tab to learn How to decarboxylate cannabis in the InstantPot.
Remove the lid and ring from the jar, and pour in your fat–be careful not to fill your jars above ¾ of their capacity. Set the lid and ring back on the top, locking in the cheesecloth. Gently place in the Instant Pot, and add water–enough to reach about halfway up the jar.
Lock the lid, and set the InstantPot to “pressure cook”. Once cooked and cooled, unseal each lid and bring the ends of the cheesecloth together, creating a pouch. Squeeze the excess oil from the pouch as you remove it from the jar, applying enough pressure to reclaim the butter or oil but not so much that weed residue starts to seep out.
That’s it! Your infused fat is ready to cook with. Keep it in the fridge if you’ll be using it over the next few days, or in the freezer if you need to store it longer.