to a low heat. Add sachet and reduce the coffee by one half to 3 cups.
Strain and cool.
*Besides being used for the bacon jam recipe above, this product can also be used in cakes, bread puddings, milkshakes, cookies, frappes, etc.
** Recipes based on product containing 18% THC
Fig Preserves
Yields 3 ½ pint jars (24 ounces total) at 4.5 mg per ounce/serving
2 lbs. purple figs (stemmed and diced)
3 hefty sprigs of thyme
½ gram of cannabis product
1½ cups sugar
¼ cup fresh lemon juice
½ cup white port wine
3 sterilized half-pint canning jars
Cheesecloth
Kitchen grade cotton twine
Instructions
Create a small sachet of cannabis product using the cheesecloth and kitchen grade twine. Place figs, sachet, and sugar in large saucepan and let stand. Stir occasionally for 15 minutes until sugar is mostly dissolved.
Add the lemon juice, thyme sprigs, and white port and bring to a boil, stirring until the sugar is completely dissolved.
Cook over medium heat for roughly 20 minutes until the figs are soft and the liquid comes to a thick syrupy consistency.
Discard the sprigs of thyme and spoon the jam into 3 half-pint canning jars, leaving a quarter inch of space at the top. Close the jars and let cool to room temperature.
* Recipes based on product containing 22% THC
Balsamic Raspberry Preserves
Yields 4 cups (32 ounces) at 6.25 mg of THC per ounce/serving
4 cups granulated bakers sugar
4 cups raspberries
1 cup of quality balsamic vinegar
1 gram sachet of cannabis product
Instructions
In a small saucepan, bring the balsamic vinegar with the cannabis sachet to a boil on medium to high heat. Once boiling, lower the temperature and cook until the balsamic vinegar reduces to a thick syrup consistency. Tend to it carefully, as it can turn and burn easily. Reduce to about three-quarters to one-half the original volume. Set aside and allow to cool.
Meanwhile, place sugar in an ovenproof pan and warm in a 250°F (120°C) oven for 15 minutes.
Place berries in a large saucepan. Bring to a boil over high heat, mashing the berries as they heat. Boil hard for 1 minute, stirring constantly.
Add warm sugar and boil until mixture forms a gel (approximately 5 minutes). The consistency should be thick and should drip slowly from the back of a spoon. Strain balsamic reduction and add to the raspberry mixture. If needed, cook additionally to resume the proper consistency.
Spoon the jam into sterilized jars leaving ¼ of a space at the top. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.
* Recipes based on product containing 22% THC
Watermelon Preserves
Yields 6 cups at 360 mg (serving size 1 Tbsp. at 3.75 mg per)
6 cups watermelon rind, diced
4½ cups sugar
Juice of 1 lemon
2 Tbsp. lemon zest
1½ g sachet of cannabis product
Instructions
Peel away the green from the watermelon yet leave bits of the red pulp intact. Dice and place the rinds in a large pot. Add the cannabis product sachet and cover with sugar so that the rind is not visible. Cover the contents and refrigerate overnight.
Place pot on stove and add lemon juice. Bring the mixture to a boil, cooking for 2 hours and until the rind is clear. Remove from heat. Squeeze out the sachet and discard.
Spoon the preserves into sterilized jars. Process 10 minutes in boiling water deep enough to cover lids by at least 1 inch.
* Recipes based on product containing 24% THC
Cannabis Infused Buttermilk
Yields 1 quart at 50 mg of THC per cup
1 quart buttermilk
1 cup water
2 gram sachet of cannabis product
Instructions
In a saucepan, bring the buttermilk and water to a boil. Add the sachet of cannabis and lower the heat. Allow to simmer for 40 minutes. Stir occasionally to ensure that the milk does not scald. Remove from heat and cool; squeeze out sachet and discard.
*Product can also be used for pancakes, biscuits, etc.
** Recipes based on product containing 10% THC
Buttermilk Dill Dressing
Yields 1 cup at 25 mg (serving size 1 ounce at 6.25 g per)
½ cup cannabis infused buttermilk (reference recipe)
¾ cup crème fraîche
¼ cup mayonnaise
½
