1. Fold the cheesecloth into a double layer. Place the decarboxylated cannabis in its center and roll it up, creating a small pouch with the cannabis at its center. Using kitchen twine, tie it securely so the cannabis cannot seep out of the cheesecloth while cooking; make sure it’s not too tightly wrapped, as you want the honey to sift through the cloth.
2. Place the honey, the coconut oil, and the cheesecloth-wrapped cannabis in a heavy pot over very low heat. The cheesecloth will float, but don’t worry about it—it will still do the work.
3. Cook for 8 hours, stirring every hour or so to allow the cannabis to fully interact with the honey (it’s very important to make sure the heat is on the very lowest setting – if the honey reaches a boil its taste and properties will suffer). Remove from the heat and set aside at room temperature for 24 hours.
4. Heat the honey up a bit to liquefy it, and remove the cheesecloth pouch. Using your hands or tongs, squeeze whatever you can out of the pouch and discard it. Transfer the honey to a sterilized can or jar; it will keep for months. If the honey is too stiff, you can always warm it up a bit.

Potency: If you’re using a 15% THC strain, this recipe yields approximately 1,200mg of THC. See how to calculate potency