Difficulty: Medium - experience needed
Serves: 7 half-pints
3 cups crushed strawberries
2/3 cup lime juice
1/2 cup tequila
1/4 cup Triple Sec
6 cups sugar
1 foil pouch liquid fruit pectin
1 teaspoon finely grated lime peel
In an 8- to 10-quart pot, combine strawberries, lime juice, tequila, and Triple Sec. Gradually add sugar, stirring to combine. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin and lime peel. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting them; repeat as necessary.