
10 Easy Pork Chop Recipes
Remember the days of walking into grandma's kitchen and the aroma of pork chops filled...
"1982 - Canadian Living Summertime Cookbook Special"
Place rhubarb and water in a large saucepan
Remove the zest from lemon and orange in thin strips and lightly crush the cinnamon. Add zest and cinnamon to saucepan.
Bring to a boil
Reduce heat to medium-low; cover and simmer for 10 minutes or until rhubarb is broken up.
Strain through a jelly bag or strainer lined with several layers of cheese cloth, pressing out as much juice as possible. You should have roughly 6 cups.
Pour juice into large saucepan and add 1/2 cup for every 1 cup of juice
Juice lemon and orange and strain into rhubarb juice
Bring to boil and let boil 3 minutes
Pour into sterilized jars, seal, cool and store in fridge for use within a few weeks
Pour boiling nectar into sterilized canning jars, leaving 1/4 inch head space. Boil in boiling water canner for 15 minutes. Store in a cool, dark place
Add ice to a glass and add equal parts nectar and water or soda water