Making RED WINE JELLY

How much pectin do you use for each quart of Liquid? I want to make a really nice red wine jelly for a Tuna wrapped in Prociutto with a melon salad.I think the jelly will put the dish over the top.I bet it will go nice with a sautern jelly as well.Is pectin the answer, or do I use some sheets of gelatin.I could use some feed back, THANKS ALOT.

[m brown]

I would go with pectin, and read the box. You may want to fiddle with a wine curd: wine, yolks and butter touch of sugar or honey.
Billy, could you post the recipes? The idea sounds really beautiful.

Here is the recipe for the TUNA WRAPPED IN PROCIUTTO.First thing is the Tuna must be cut in blocks, not into steaks, about 5oz each block.The next thing is to marinate it for about 2 hours in the marinade that I give you.When you cut the prociutto make sure you cut it just right, not to thick, not to thin.When you wrap the tuna with the prociutto use plastic wrap to squeeze it tight, so when you sear the tuna, the prociutto stays on tight.For the melon , what I do is simply cut it on the japanese mandoline on the large julienne, I use honey dew and canteloupe I don't season the melon at all.Now to sear the Tuna I use the flat top but any cast Iron skillet will do,sear all 6 sides really well,then you will finish on the pick up in a 500 degree oven for about 2 minutes.I slice it into 4 nice medium rare slices, serve it on top of the melon salad with a red wine jelly or a red wine syrup.sometimes i also serve it with a poof of salad, or a nice seared peice of FOIE GRAS.This is a great dish guys, I do it all the time.Here is the marinade recipe.Chop ginger,mint,parsley and chervil along with alittle shallots. Cracked black pepper and olive oil, lightly toss with the tuna.The next step is to wrap the tuna with the prociutto, but make sure you marinate for 2 hours before you start to wrap it.Reduce red wine with alittle sugar peppercorns and shallots, finish with a shot of honey, make sure it is a syrup when cooled.You can drizzle around the plate and alittle on the melon.This is where I wanted to make a red wine jelly, for this dish, I think it will go better.Have fun making this dish, its a WINNER.

hey Billy, great sounding dish. If you want my answer it will be gelatin, and thats only because I am not as familiar with pectin as I am with sheets of gelatin. And I usually use 4 sheets of gelatin to a quart of liquid. I want to taste that dish when you make it.