Step 1

Heat the oven to 245°F.

Step 2

Break up the cannabis flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.

Step 3

Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Staasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will have been converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)

Step 4

Remove the sheet pan from the oven and let the flowers cool to room temperature.

Step 5

Add the Everclear (its higher proof makes a better extraction) to a whipped cream canister with the decarbed cannabis flower. Release two charges of nitrous, according to the manufacturer's instructions, and let sit for 30 minutes before straining.

Step 6

Lightly grease a 9x9-inch pan with neutral oil or spray, then line with plastic wrap.

Step 7

Whisk the pectin into ½ cup (100 grams) of sugar in a small bowl. Combine the agave and lime juice in another small bowl.

Step 8

In a food processor or blender, purée the mango pieces and mango juice. Strain through a sieve into a 2-quart saucepan, discarding any chunky bits. Add the salt and tincture to the saucepan and set over medium heat. Attach a candy thermometer to the pot or have an instant-read thermometer at the ready.

Step 9

After 1 to 2 minutes, when the mango purée starts to bubble around the edges (and the mixture reaches 150°F/65°C), add the pectin-sugar mixture and the calcium water while vigorously whisking. Cook for 1 minute while whisking constantly. Now add ½ cup of sugar, still whisking. Add the agave and lime juice, still whisking. Add another ½ cup of sugar and whisk until all of the sugar dissolves. Cook for another 1 to 2 minutes, until the mixture starts to coagulate and the bubbles make big pops, making sure the mixture stays below 200°F (93°C).

Step 10

Pour into the prepared pan and spread out with a rubber spatula. Let cool at room temperature for 1 to 2 hours, until the pâte de fruit is cool to the touch and set.

Step 11

With a sharp knife, cut the pâte de fruit into small cubes, 16 rows and 16 columns, for a total of 256 pieces. (Greasing the knife with a neutral oil can be helpful.)

Step 12

Toss the cut pâte de fruit in a bowl with the Everclear (to help form a skin), then let dry on a wire rack until the outside dries but still remains tacky (this will take several hours).

Step 13

When you’re ready to eat, combine the remaining ¼ cup of sugar with citric acid. Coat the finished pâte de fruit in the citric sugar right before serving.

Step 14

Note: Pâte de fruit tastes best right after coating. You can leave some uncoated in an airtight container for several days, then coat in citric sugar just before serving.