1. Sterilize canning jars, lids and screw bands according to manufacturers directions.
2. Stir peach juice, raspberry puree and lemon juice in a large nonaluminum Dutch oven. Stir in sugar. Bring to boiling over high heat. Stir in pectin. Return to full boil; cook 1 minute, stirring constantly. Remove from heat. Skim off foam.
3. Ladle jelly through funnel into hot jars. Cover with lids; screw on bands. Invert on racks 5 minutes. Turn upright; cool. Test seals. Makes 10 half-pints.