Canning Butter

I'm hearing about canning butter from all directions these days. It seems to be the latest enrichment craze...
I did a lot of canning last week and needed to call the Ball/Kerr hot line with a question. I asked them about the butter as well, and they cautioned that you should not can any diary, flour, or other thickeners.
I won't say much about it, other than to check your sources. The National Center for Home Food Preservation has more information if you'd like to read about it.

Peach Raspberry Jam

1 ¼ cups finely chopped peaches
2 cups fresh raspberries
2 Tbsp lemon juice
4 cups sugar
¾ cup water
1 package (1-¾ oz) powdered fruit pectin

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes.

In a small saucepan, bring the water and powdered fruit pectin to a full rolling bowl. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.