We made some peach butter the other day with honey and vanilla, but realized after we had sealed the jars, that it was too runny, so we opened up the jars, dumped the contents into a Dutch oven, washed the jars, got new lids and the peach butter is cooking down some more. I haven’t made fruit butters as an adult and barely remember my dad making apple butter once, when I was a kid. We did have some that we didn’t process in jars and Sarah cooked that down some more and after chilling in the fridge seems to be the proper consistency. So, now we wait. Once we put the peach butter in jars again, and the water is boiling, they only have to process for 5 minutes, so that part won’t take long. I should go toast an English muffin and try the stuff that’s in the fridge!