Raspberry Peach Melba Jam

Prep Time: 45 min
Total Time: 45 min
Makes: Makes about 8 (1-cup) jars.
3 cups peeled, pitted and crushed peaches about 3 lb. fully ripe peaches
3 tablespoons fresh lemon juice
7-1/4 cups sugar, measured into separate bowl
1 cup crushed red raspberries
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure 1 cup prepared raspberries into separate bowl. Peel, pit and finely chop peaches. Measure 3 cups prepared peaches into sauce pot with half the sugar (3 ½ cups); mix well. Stir in lemon juice. Let sit for 20 minutes.
STIR in remaining sugar and raspberries and heat over medium low until sugar is dissolved. Add butter to reduce foaming, if desired. Increase to medium high and Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Let mixture stand for 5 minutes to cool after
removing from heat, stirring occasionally to keep fruit from floating to top of jam.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes in a boiling water bath.