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Mason jar margaritas — also known as jargaritas — make it easy to have margaritas any time! They can serve a crowd and are perfect to prep ahead for parties, too.
Aside from Topo Chico, margaritas are the official drink of Austin.
No sultry weekend can pass by without a clamor for the ice-cold beverage, sipped on a sunny patio.
In fact, we turn to margaritas any time of year, from Christmas to (Texas) Independence Day.
Years ago, I attended a blogger event called Big Summer Potluck.
The first night had us mingling and munching on Tex-Mex snacks, and every so often someone would wander by with a pink-filled mason jar.
It’s a brilliant idea, and when planning my husband’s birthday party that year I knew I had to make a big batch myself.
These margaritas were a huge hit at that first party and every other time we’ve made them.
Really, what’s not to love about a no-fuss frozen margarita?
mason jar margarita ingredients
I don’t know about you, but I don’t keep a huge liquor cabinet at home. Even though the original recipe used Chambord and triple sec, I wasn’t too keen on having leftovers of both laying around the house.
Instead, I tweaked the recipe to use Paula’s Texas Orange.
Paula’s products are made right here in Austin and are wonderful additions to cocktails, and are a natural fit for margaritas.
My version of jargaritas uses just 4 ingredients, plus water:
- Frozen limeade concentrate
- Lime juice
- Paula’s Texas Orange
Don’t have any fresh limes in the house? Don’t worry, you can skip the lime juice if needed.
Can’t find Paula’s Texas Orange? Go ahead and swap it for Cointreau.
making margaritas for a crowd
Mason jar margaritas are truly great for parties or just keeping on hand when you need a margarita at the end of a long day.
All you need to do is mix everything together, pour it into jars, and freeze.
The alcohol content ensures the margaritas stay slushy, so they’re ready to go right out of the freezer. Just pop a straw in, and the party can start.
For parties, I like to fill a big cooler with ice and nestle the lidded jars right in so the adults can grab, unlid, and enjoy as they like!
Just be sure to keep tabs on who is drinking them, because they can go down rather smooth, especially if you’re gobbling up chips and roasted garlic guacamole at the same time!
This recipe makes about a dozen jargaritas. If you have any of the mixture leftover, just pour it into a glass and enjoy right away as your own bartending tip.
I like to use the reusable, plastic lids for these mason jar margaritas. If you can’t find those, the regular lids are fine.
You can reuse the lids for another batch of margaritas, but not for regular canning, so keep them separate from your other jar lids.
mason jar margarita flavor variations
The company that makes Paula’s Texas Orange also makes a grapefruit flavor. You could use that in place of the orange for a twist on the classic margarita.
If you really love grapefruit, try also swapping one of the cans of limeade for a can of frozen grapefruit juice concentrate for grapefruit margaritas.
Craving strawberry margaritas? Try replacing one can of limeade for strawberry puree.
do I have to use frozen lime concentrate?
I love using the frozen limeade concentrate because it is so quick and easy.
But you can make your own lime concentrate if you prefer:
- Mix 1 cup of fresh squeezed lime with 2 cups water and 2 cups sugar.
- Simmer until sugar is completely dissolved.
- Let cool completely before mixing with margarita ingredients.
Whether you use the frozen concentrate or make the homemade version, your friends will love these mason jar margaritas and you’ll love how easy they were to make!
Mason Jar Margaritas
- 64 ounces water
- 24 ounces frozen limeade, (2 cans)
- 3 tablespoons lime juice, optional
- 24 ounces tequila
- 24 ounces Paula’s Texas Orange, or Cointreau
- Mix everything together in a large pot.
- Ladle into 8-ounce mason jars, coming to just below band area.
- Place lids and screw on rings, or screw on reusable lids.
- For ease of transport and storage, put jars back into the original box flat, or onto a large tray.
- Store in freezer for at least 4 hours, until ready to serve.
- Serve margaritas with straws. Margaritas will melt around the outside edges first, but using a straw to break up the mixture will speed the process.