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Preheat the oven to 245°F.
Break up the flower into smaller pieces and bundle them in parchment.
Bake for 25 to 30 minutes.
Remove from the oven and let the flowers cool.
Grind the decarboxylated, cooled flowers.
In a small saucepan, add the decarboxylated, ground weed, the amount of butter in your recipe, plus ¼ cup of water.
Heat at a low simmer for 45 minutes to 1 hour, ensuring the temperature does not exceed 190°F.
Remove from heat and pour the mixture through a fine mesh strainer into a food-safe container.
Cover and let the butter set in the fridge.