4 c. peaches, peeled
3 to 4 tsp. liquid artificial sweetener
1 tbsp. unsweetened lemon juice
1/2 tsp. ascorbic acid
1 3/4 oz. pkg. powdered fruit pectin

Crush peaches in saucepan. Stir in sweetener, fruit pectin, lemon juice and ascorbic acid. Bring to boil for 1 full minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers, cover and freeze. Thaw before serving. Store in refrigerator after opening.

One tablespoon equals 10 calories.