Wash the canning jars and rinse well. Set aside. In a gallon pitcher/container, combine water, Gentle Sweet, Stevia, apricot extract, and ascorbic acid crystals. Stir to dissolve. Set aside. Wash each peach to remove the fuzzies. Cut each peach in half and remove the pit. Since Baby Gold peaches are a clingstone, they do twist hard and you will need to cut the pit out of the one peach half. I sometimes use a grapefruit spoon to cut on each side of the pit before cutting the peaches in half so they twist easier. Peel each peach half and dice if desired. I use a Vidalia Onion Chopper to dice the peaches. Pack into quart jars. Pour syrup into the jar until it is one inch from the top of the jars. Wipe the rim of each jar with a paper towel so it is clean before adding lids and turning the rings on. Place jars in a waterbath canner, adding water to cover the top of the jars by one inch. Turn the burner on high and bring the water to a boil. Reduce heat and allow the water to simmer for 3 minutes. Turn the burner off and allow the jars to set in the water for 5 minutes. Remove the jars. Cool for 24 hours. Remove the rings, check the seal, and wash the jars. Store in a cool dry place.