Prepare your jars and lids before beginning by washing them in hot soapy water and rinsing well.

Mix the Ball Fruit Fresh in a large bowl. Wash, peel, pit and slice the peaches and place them into the bowl, occasionally mixing to keep then from browning.

Place the sliced peaches, Ball Classic Pectin and 2 tablespoons of lemon juice into a 6 quart or large pot.

Mix well and continue to stir until boiling.

Add the sugar to the pot and stir until it has dissolved. Add the butter if using to prevent foam.

Continue to cook while stirring until it has reached a full rolling boil that can not be stirred down. Boil for 1 minute.

Remove the pot from the heat and skim any foam from the top and discard.

Fill hot half pint jars, leaving a ¼ inch head space. Remove air bubbles, wipe jar rim with a damp paper towel. Place flat lid on the jar and screw band on just finger tight. Set aside and continue to fill all the jars.

Process jars in a hot water bath for 10 minutes, adjusting for your altitude.

Turn off heat and remove lid. Let jars cool 5 minutes before removing from the hot water bath canner.

Cool 12 hours. Check seals. Label jars and store.