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8 pounds nectarines, peeled & chopped
3 medium onions, diced
1 jalapeno pepper, chopped & seeded
1 jalapeno pepper, chopped & unseeded
juice of 3 limes
1/2 cup dry cilantro
Mix everything together & cook in slow cooker on high for 2-1/2 to 3 hours. Ladle into hot sterilized canning jars. Process in hot water bath for 10 minutes. Makes 6 pints.
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