-
In a heavy, non-reactive saucepot combine raisins and water and let raisins soak until they plump. (I have no idea what a non-reactive saucepot is, so I just used the big heavy pot I use for my caramels.) – This took about an hour. I recommend putting them in to plump before you start peeling and pitting your peaches.
-
Cut your peeled and pitted peaches into halves or quarters and combine them with the plumped raisins and water.
-
Add zest and heat mixture to simmering until very tender, about 15 minutes.
-
Stir in lemon juice and return to a boil.
-
Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes.
-
Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge, the surface of the jam should wrinkle.
-
Add the pecans and cook, stirring, about 5 minutes longer.
-
Remove from heat and stir in the Amaretto.
-
Ladle into hot, clean canning jars, leaving 1/4 inch head space.
-
Seal with new two-piece lids according to manufacturer’s directions and process for 10 minutes in a boiling water bath.
-
Cool, label, and store.
-
Best if allowed to mellow in the jars for two weeks before serving.