Crush the strawberries with a potato masher or dice them into small cubes (or buzz them very briefly in a food processor – but then you’ll have to wash the food processor).

Prepare your jam jars by sterilizing them in the dishwasher on the sterilize cycle or simmer the jars and lids in water on the stovetop for 15 minutes. Remove the jars and let them air dry on a rack.

Place 2 to 3 small plates in the freezer. You will use these later to test the gel point of the jam.

Heat a large stockpot over low heat. Add the crushed strawberries, mangos, lime juice, lime zest and tequila. Stir in the pectin until dissolved. Bring the mixture to a boil that is vigorous enough that it continues to boil even when stirred down.

Stir in the agave syrup and continue to boil vigorously for 1 minute.

Turn off the heat and skim away any foam that rises to the surface.

Test to see if the jam has set by dropping a teaspoon of jam onto one of the plates from the freezer. If the jam has reached its gel point it will set up quickly on the plate. If the consistency is good, proceed to the next step. If the jam is too thin, continue to boil the mixture, checking every 5 minutes with a new plate from the freezer.

When the jam is the right consistency, add the triple sec and a pinch of salt.

Using a wide funnel, fill the sterilized jars with hot jam, leaving ½-inch of room at the top. Wipe any jelly from the top and sides of the jars with a clean towel and screw on the lids, but do not over-tighten.

Preserve the jam for long storage by using the water bath canning instructions or simply refrigerate the jars and eat within 3 to 4 weeks.