Heat your jelly jars by either simmering in hot water on the stove in a large pot or running through a dishwasher cycle. Set lids and bands aside for later. Jars must be hot when jam has finished processing.

Wash, peel and pit the peaches. Coarsely chop them and then crush with a potato masher. Measure out 2-1/2 cups of the crushed peaches and set aside. Rinse, drain, and crush the fresh raspberries with the potato masher and set aside.

Sprinkle pectin evenly over bottom of the pot fitted with the stirrer. Add crushed peaches and raspberries evenly over pectin. Pour lemon juice over the fruit. Add butter to help prevent foam from forming on surface of jam.

Press Jam button – the cook time will automatically default to 21 minutes. Press Enter. Allow to process, uncovered.

Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while stirrer continues running. Place the glass lid on the pot.

The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove lid.

Remove stirrer using a pot holder. Skim foam from top of jam, if necessary.

Ladle jam into hot jars leaving 1/2" headspace. Wipe down the tops and edges of the jars to clean off any excess jam. Allow to cool to room temperature, about 30 to 45 minutes, then place lids and bands on jars. Let covered jars sit at room temperature for an hour or two to continue to set further.

Label if desired and refrigerate for up to 3 weeks or freeze for up to 1 year.

Note: This recipe should yield about 5 (8 ounce) jars, give or take.