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1
Zest the limes, measuring 6 tablespoons to 1/2 cup lightly packed lime peel (The strips of peel should be no wider than about 1/4 inch).
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2
Using a sharp knife, peel off the white pith from the limes and discard it.
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3
Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
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4
Place the zest in a heavy nonreactive saucepan; cover with water.
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5
Bring to a boil over high heat; boil 1 minute, and pour off water.
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6
Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
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7
Sterilize 3 half-pint canning jars.
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8
Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
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9
Measure the fruit and its liquid and add an equal amount of sugar.
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10
Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
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11
Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
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12
Test every minute or two, until the marmalade holds a soft shape.
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13
Stir in the tequila and Triple Sec.
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14
Pour the marmalade into the jars, leaving at least 1/4 inch headspace.
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15
Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
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16
Store upside down for the first few hours to help distribute the fruit evenly.
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17
It takes at least several hours for the marmalade to set up.
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18
It keeps refrigerated for several weeks.
