Put large canning pot of water on to boil. Hull, slice and crush strawberries until you have 3 cups worth. Place in a large, heavy saucepan and add lime juice, tequila, and triple sec. Heat, slowly adding sugar and stirring constantly. Bring to a boil. Once it's at a rolling boil, add liquid pectin and lime zest. Return to boil and boil hard for one minute or until jam sheets from spoon. Pour into warm, sterilized jam jars (1/2 pint). Wipe rims and add flat lids that have been heated in near-boiling water. Screw on bands and place into boiling water bath in canning pot. Process for 5 minutes once water has returned to boiling. Remove from water and place on cooling racks. May take a couple of weeks to properly set up.
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