Peach-Mango Compote

1 lb chopped fresh peaches 1/2 lb chopped fresh mango pulp 1 cup Splenda granular sweetener 1/4 cup agave nectar 3 tablespoons lemon juice 3 tablespoons Pectin for Low-Sugar jams

Put everything in a bowl and mix thorougly. Transfer to bread maker container with paddle attached, select Jam cycle and Start. When cycle finishes remove container and transfer compote to glass jars. Let cool, then refrigerate.