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Jalapeno Grilled Quail With Texas Red Grape Grapefruit Jelly Glaze

Jalapeno Grilled Quail With Texas Red Grape Grapefruit Jelly Glaze

  • Prep Time: 10 minutes plus 4 hours to make the jelly
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 2 cups fresh squeezed Texas red grapefruit juice
  • 1/4 cup lemon juice
  • 4 1/2 cups sugar
  • 1 1/2 pouches liquid pectin
  • 8 partially deboned quail
  • 8 large jalapeno peppers
  • 1 Texas red grapefruit
  • 1 Texas orange


  • In a medium size bowl combine the sugar and the grapefruit juice and let stand for 10 minutes, stirring periodically to dissolve.

    In a separate small bowl, combine the lemon juice and pectin. Add to the fruit juice mixture and stir until all of the sugar is dissolved.

    Pour into prepared containers, leaving 1/2 inch space at the top of each for expansion during freezing. Cover with lids

    Let stand at room temperature for 24 hours or until set. Refrigerate for up to 3 weeks or freeze for a year.

  • Rinse the quail in cold water and stuff whole jalapenos into each cavity. Brush thoroughly with grapefruit jelly. Grill the birds until cooked through, about 3 to 4 minutes per side brushing with the glaze from time to time. Place a few round slices of grapefruit and orange on the grill for a few seconds on each side, making sure the fruit is only marked but not burned.

    Serve quail and citrus slices.

  • Makes 8 servings