- 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
- 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
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