4 c. (960 mL) peeled peaches
3 to 4 tsp. (15-20 mL) liquid artificial sweetener
1 tbsp. (15 mL) unsweetened lemon juice
1/2 tsp. (2.5 mL) ascorbic acid
1 3/4 oz. (21 g) pkg. powdered fruit pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover; freeze. Yield: about 1 pint (480 mL). 1 tablespoon (15 mL) = 10 calories.