I've only tried to make peach preserves twice in my over 40 years of canning and failed both times although both times it resulted in some really good syrup for ice cream. Now I've failed at peach butter. Followed the recipe for Peach Amaretto Butter and this is the third night of trying to cook it down. Its still too watery. These were the most beautiful Georgia peaches and a good quality amaretto. Its turned a darker color and I can't even taste the amaretto. It very sweet, but should I add more sugar? Maybe make up some Pomona's and add it? I don't want any more peach syrup. I think I'm peach challenged.