To make your own is simple. Wildcraft about 8-10 heads of Queen Anne's Lace, enough to pack 1 cup of the flowers. Cut about 5 heads of fully flowering Bergamont to equal 1/2 cup of petals including a few leaves from the plant.
1. Rinse Queen Anne's lace flowers and Bergamont really well to ensure that all of the buggies are no longer in residence.
2. Boil 4 cups water in a medium pot. While the water heats, trim the stems of the rinsed flowers all the way to the base of the flower head.
3. Toss in the flowers when the water is at a boil, stir, cover with a lid and remove from heat. You will notice as time progresses that the Bergamont will no longer be red but turn green.
4. Allow the flowers to steep for approximately 1/2 hour. DO NOT let the odd scent deter you at this point. It kinda smells like a mix between very earthy carrots and Earl Grey Tea. Once you add the additional ingredients it begins to smell absolutely divine!
5. Strain the infusion. Measure out 3 cups of the infusion into a large pot. Add 1 pouch of regular CERTO pectin. Add the juice from one lemon (and watch the infusion turn from pink to almost red again...it's the coolest thing ever!) and 3 1/2 cups of white sugar.
6. Bring to a full rolling boil and boil hard for 1 minute. Remove from heat and ladle into sterlized canning jars and process like you normally would. Allow to set for 24 hours. A wonderful unique gift you can give to friends or family. Enjoy!