Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Place raisins with liquid in a large saucepan. Add peaches and orange peel. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender.
Stir in orange and lemon juices; return to a boil. Add sugar. Cook, uncovered, over medium heat for 25-30 minutes or until thickened, stirring occasionally. Add pecans; cook 5 minutes longer. Remove from the heat; stir in amaretto.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in a boiling-water canner for 5 minutes. Yield: 5 half-pints.