- JELLY GLAZE:
- 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
- Salt and freshly ground black pepper
- 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 sterilized jelly jars, 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 pat dry; stuff whole jalapenos into the cavity of each bird. Brush thoroughly with some of the grapefruit jelly. Season the birds on all sides with salt and pepper, then grill the birds until cooked through, about 3 to 4 minutes per side, brushing with the jelly 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 the quail with the grilled citrus slices.
Makes 8 servings
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