Ingredients
2 lbs peaches, peeled, pitted and pureed
3 cup sugar, or equivalent in Splenda
2 tbsp lemon juice
1 tbsp dried pepper flakes
Preparation
Pour all ingredients into a saucepan or pot.
Over medium heat, stirring often, bring mixture to a boil.
Pour into thin layer into non-stick baking pans.
Place into oven on lowest heat.
When no longer wet to the touch, remove from oven and let cool.
Cut on a cutting board into 3-inch squares.
Roll up, if the rolls are still a little damp, they will stay together.
Roll each one in sugar and store in Ziploc baggies.
Omit peppers if desired.
