Instant Jammin' - Spiced Peach Jam

 

 

 

This has got to be the fastest and freshest jam making process I've ever experienced. No cooking, fresh, refreshing and healthier too! I must say tho, the texture isn't quite as gooey and sticky as regular jams but you know that's all a bunch of sugar and pectin.

This doesn't rely on too much sugar nor pectin. It uses something that's popular in the health circles these days.... Chia seeds....botanic name: Salvia Hispanica.
Remember those days where you have all sorts of funny clay animal figures which you kept watering and eventually sprouted and gave them "hair"? Yup....those. Chia pets, they were called.
Now we ingest them instead of pasting them on figurines...the seeds, not the clay things. Nope...you won't get a hairy chest nor is it an alternative solution to hair loss. What you will get is some long list of health benefits. Go look it up, will ya. I'm talking jam here.
Immersed in liquid, the seeds turn into a gelatinous goop. Apparently, they absorb 10 times their weight in water!

My sis-in-law posted a link on her Facebook wall about this. The recipe called for fresh berries. Berries of any sort is expensive here and since this was an experiment, I wasn't gonna waste it if it doesn't work out. So, I'd decided to use up some canned peaches left over from a wannabe peach cheesecake....that's another story.

Amazingly, it worked. Why I doubted it in the first place, I don't know. Maybe I'd just doubted myself...my ability to get it right...I have this knack for screwing up the simplest of process.
And of course I can't keep it simple. I'd added some spices to liven things up.

An experimental jam.

INGREDIENTS

About 1 cup canned peaches, drained
1tbs chia seeds
Sugar to taste, or honey (I used sugar so as not to alter the peach flavours too much)

1 star anise
1 stick cinnamon


METHOD

Put the peaches and sugar in a food processor or blender.
Buzz til you get a texture that you like.
Stir in the chia seeds.
Place spices at the bottom of a jam jar and pour fruit purée over.
(You can use a spice infused syrup for a stronger flavour)
Seal and leave overnight for the seeds to absorb the liquid.

Note: since making this, I've discovered that this is a great way to make chutneys and mint jelly as well. Unfortunately, this doesn't keep too long since it's non cooked.

Why not experiment for yourself and do let me know what you've made and how it worked out for you.
 

 

Guest Post : Three Cookies

That's the name of my guest, Three Cookies, not a recipe for 3 measly cookies.
This guest post came at the most appropriate time, never mind that it took Mr T (yes, that's right, that's Mister T to you) 20 months to come up with it. The fact that he actually remembered and made the effort .... I'm happy.

Some of you already know what a crappy few months it's been for me and on top of everything crappy, the car crash I was involved in last Saturday, depriving me of my favorite form of exercise, tennis. And when I'm faced with boredom and lack of exercise, I cook or bake. But, whiplash and a sprained shoulder doesn't make that much fun either. So, yeah, thank you Mr T, your timing is spot-on!

I'M PISSED!!!! So angry with the blinking idiot who drove into my face with no braking space and caused me to t-bone him ... and in the middle of a thunderstorm even! I'm grateful to be writing this here, griping and ranting about it (no episodes of my life flashing before my eyes) but the inconvenience of having no car to go anywhere or do anything. And our public transport is crap! Blinking Imbecilic Idiot!! (Sorry, I'm pissed, remember?) How I wish I had been driving a hummer. That would have been a, "Whoops, what's that? Oh, it's just a bump in the road, drive on."

Right, sorry, Mr T, thank you for allowing me rant.
I'm gonna calm down now and enjoy this. 
Now, as I was saying (before I went on a t-bone tangent) ...

Mr T (first name: "Three", Last name: "Cookies") has 2 very interesting blogs. (How one keeps track and have enough posts for 2 blogs, I know not. I'm already struggling with one). He's been AWOL for awhile now. What he's been up to is for him to know and us to find out. But he's back now and raring to get going again. 
"Three Cookies" is one very unusual blog with 3-part posts of updates on what's cooking/baking, what's the favorite pic of the day and what's the latest in the food world, good/bad.
"Easily Good Eats" is all about his tried and tested recipes ... all easy and good.
Go on over and you'll know what I'm talking about.


And here's Mr T himself.


“Whoo! My first time doing a guest post!” (quote from Pings Pickings) 

Opportunity knocks at every mans (and womans?) door. So when this guest post opportunity came knocking on my door I knew I had to grab it with both hands. Doing a guest post is an honor and great fun, though there is a constant worry. High standards need to be maintained, that’s not easy, and doing a post for Ping means the recipe, writing style and photography has to be top notch. I probably fell short in all areas but Ping kindly compromised her standards and accepted my efforts. Thank you! 

This recipe took me 20 months to make, but its not a slow cook recipe. Sometimes when you see an interesting recipe it gets stuck in your head and if you don’t make it soon it gets on your ‘to make’ recipes list. Over time the list gets bigger, recipes get ignored, forgotten or made after a long time. I first saw the recipe on Eats Well with Others site about 20 months ago and I knew I had to make it.  I never realized it would take 20 months though.

20 months later when I got around to attempting the recipe there was no jam at home. Instead there was mango chutney. According to the laws of ingredient substitution, chutney should work instead of jam. Chutney is effectively jam with spices, and spices and peanuts do go well together. 

The spiciness, saltiness and sweetness, combined with the crunchiness and biscuity (cookiey!) texture was like fireworks in the mouth. 

The bar was excellent but I have one small reservation. I love peanut butter and jam (or jelly!) combination. If I was in the mood of eating peanut butter and jam I would prefer it on toast rather than in bar form. The toast version is unadulterated, you get mainly the peanut butter and jam flavor. In the bar it gets mixed up with flour, sugar, butter and egg, the peanut butter and jam play more of a supporting role. Just a personal preference, don’t let this discourage you. The peanut butter mango chutney bar is still very delicious and if it was offered to me I would grab it without second thoughts.

The recipe is adopted from epicurious. The main changes I made was replacing chutney with jelly and halving the amount. Halving was necessary because mango chutney has a stronger flavor compared with jelly, it can be overpowering.


PEANUT BUTTER CHUTNEY BAR

INGREDIENTS

1½ cups flour
½ teaspoon baking powder 
¼ teaspoon salt
¾ cup smooth peanut butter (I used coconut peanut butter)
¾ cup sugar 
½ cup unsalted butter, room temperature (I used coconut oil)
1 large egg (I used chicken egg)
1 teaspoon vanilla extract
3/8 cup (about 90 ml) mango chutney (original recipe suggests ¾ cup of jelly)
2/3 cup coarsely chopped salted roasted peanuts


DIRECTIONS

1. Heat oven to 350°F/175°C. Line 8 x 8 x 2 inch baking pan with aluminum foil. Coat foil with nonstick spray. 
2. Mix flour, baking powder and salt
3. In a separate bowl beat peanut butter, sugar, and butter with an electric mixer until smooth. Add egg and vanilla, beat on low speed until smooth. 
4. Add flour mixture to the egg mixture and beat on low speed just to blend
5. Transfer half of the dough to the baking pan. Place remaining dough in the freezer for 10 minutes. 
6. Spread the dough evenly on the baking pan. Spread chutney over the dough. 
7. Remove the dough from the freezer. Break into grape-size pieces and scatter over chutney layer. Sprinkle with chopped peanuts. 
8. Bake bars until golden brown and delicious, about 30 – 35 minutes. Cool completely before cutting. 

Thank you again Mr T for this wonderful usage of the mango chutney other than my using it as a condiment or an accompaniment for the scallops. 

Lemon Scones & Clotted Cream Substitute

When these came out of the oven, my friend walked into the kitchen and this bit of conversation took place ...


Friend : "What's that?"
Me : "Scones".
Friend : " Why are they that shape and not round?"
Me : " Why must scones always be round?"
Friend : "Dunno. They're always round"
Me      : *roll eyes*


Someone tell me why do scones have to be round? I like to free form my scones. So usually I make them into wedges, like these. Does it make a difference in taste? Nope. Still pretty good. 


'Nuff about the scones. Now, we talk about the clotted cream. Why does it have to be clotted cream? I love mine with big chunks of butter and a good jam. Not necessarily strawberry jam (altho it is strawberry jam in this pic). 
We can find Devonshire clotted cream here .... at a cost. And not too many places carry it. Mascarpone, you can find anywhere. This is a really good substitute I must share with you. You might not even need a jam to go with your scones with this ..... Mascarpone Cream. (Found this on Joy of Baking. I've halved the recipe here).


If you still insist on being a stickler for tradition, knock yourself out, but just try this out and then have an opinion.




SCONES
INGREDIENTS 


3 cups plain flour, sifted
1/3 cup sugar
1 tbs baking powder
1/2 tsp salt
grated zest of 1 lemon
6 oz cold butter, diced
3/4 cup whipping cream
1 tsp pure vanilla extract
1 egg yolk


METHOD


Preheat oven to 180˚C.
In a food processor, mix together flour, sugar, baking powder and salt.
Add in cold, diced butter and zap a couple of times until mixture resembles breadcrumbs.
Add 1/4 cup of cream and zap to mix. Add another 1/4 cup and zap again. Add the last 1/4 cup of cream gradually so that the dough just comes together. (I used a little less than 3/4 cup in total).
Turn dough out onto a floured surface. 
Flatten dough gently (do not knead) with your hands or a rolling pin, fold it over, flatten, fold over and flatten again. (This is the secret to a flaky scone). Shape and flatten into a rectangle of about 1 inch thick and cut into wedges or use a round cookie cutter for that traditional scone shape.
Place onto lined baking sheet.
Beat egg yolk into remaining cream and brush the tops of the scones.
Bake for about 18 - 20 mins, until tops are lightly browned.



MASCARPONE CREAM
(Adapted from Joy of Baking)

INGREDIENTS


2 oz mascarpone cheese
1/2 cup cream
1/2 tsp pure vanilla extract
1 tbs caster sugar
zest of lemon (optional)



METHOD


Mix everything together and beat until it holds its shape and resembles whipped cream. Use immediately or cover and refrigerate until serving time.

Rambutan Jam & Country Style Ribs

Is it rambutan season already? Gosh.

Some folks feel the years go by from the changes in weather. In this part of the world, we get that from the fruiting seasons. And I believe we get rambutans twice a year.

We have a huge old rambutan tree in the backyard that refuses to go away to rambutan heaven. When we first moved in, we saw that it could cause a bit of a problem safety-wise if it doesn't get chopped down. So we did just that.

Today, it's half its height but still bearing fruit, not the biggest and juiciest but still sweet and nice. And I believe it's trying to tell us that it's not ready to fold up it's branches by giving us a whole lot of fruit every year.

The squirrels are happy, the civet cats are happy, the birds are happy and most of all, my neighbors are happy. After making everyone happy, I still have a ton of fruit left. There's only so much one can eat and I've given away sackfuls.

And so I do what I always do with too many fruits ... make jam.

Why not? They keep, they make good gifts, they taste great with everything, they're versatile (can be turned into marinades, cordials, sauces, ice cream...).

Strangely enough, eaten on its own, the rambutan tastes pretty good. But as a jam, it tastes just like plain ol' syrup (sugar and water with no flavorings). So I had to liven it up a tad and add some lemon juice. Magic!

This turned out better than I'd hope. Not a jam to be eaten with toast, altho I don't see why not ... just saying what my tastebuds are telling me.

And they're saying this loudly, "MOVE OVER, MINT JELLIES & APPLE SAUCES!"

It went super with our roast rack of lamb this last Christmas and before that, we had it with roasted country-style ribs. Absoverylutely yummerlicious!

The only tedious part of this process is peeling the flesh off the seeds.

I've also included the recipe for the Roasted Country-style ribs here using the brining method. This is a method to be talked about at length in another post (maybe). I've found the results rather satisfying and the process useful when it comes to roasting big chunks of meat (not steaks).

RAMBUTAN JAM

INGREDIENTS

(feel free to double the amount)

3 cups peeled & seeded rambutans

juice of 1 large lemon

2 1/2 cups granulated sugar

METHOD

Plonk rambutan flesh into a food processor. Buzz until you get a texture you're happy with. I made mine a little chunky as I like a bit of bite.

Put everything into a pot.

Cook on medium heat until all sugar has dissolved.

Lower heat and allow to simmer for about 15-20 mins or until it turns all gooey. (Sorry, I'm not one who uses a thermometer, poor neglected thing) or just do a cold plate test.

Do not allow sugar to caramelize.

Bottle.

ROASTED COUNTRY-STYLE RIBS

(Country-style ribs refers to the meatiest variety of ribs)

INGREDIENTS

2.5 - 3 kg rack of Country-style ribs (in this case, it's pork)

Dry English mustard

2 - 3 tbs molasses

brine solution (see below)

METHOD

With a small, sharp pointy knife, stab the rack to death! Stab! Stab! Stab! (Watch for the bones tho, don't want to break your knife there).

Rub dry mustard and molasses all over rack. ( I didn't measure how much mustard I'd used but I'd estimate about an ounce or so, enough to coat the rack generously).

Leave in fridge for a couple of hours.

Prepare brine:

Mix together 1/4 cup kosher / coarse salt with 1 cup of water and dissolve over heat.

Leave to cool.

When cooled, mix solution with about 5 cups of cold water (more if needed, to cover meat completely)

Place seasoned meat in a large baggy/ non-reactive container and cover completely with brine. Cover tightly and refrigerate overnight or in my case, 4 hours.

We cooked this in the bbq, covered and on very low heat for 2 1/2 hours. Make sure the temperature at the center of the meat is at 71˚C otherwise it's not safe to eat. (This is pork, remember?)

*Okay: confession time. I don't know whether the brining process worked its magic on the rack this time since pork is already quite fatty and sweet and not prone to drying out too much. I'm just telling it as what we did (we had some fun tho .. all experimental), and whether the dry rub was necessary in this case.

I definitely will be trying this out on other meats and learning more about this process and will keep you informed.

FYI: a basic brine solution would be:

4 cups cool water

1/2 cup kosher salt / coarse salt

1/2 cup sugar

Since I had used molasses, I omitted the sugar in the solution.

Blizzard Bread

I'm dreaming, of a white Christmas ... I think I overdid the "snow" bit, didn't I? An appropriate name then, "Blizzard". I'm submitting this to the White Christmas Challenge by Very Good Recipes. They can't complain about this being not white enough. Heh. I learnt of the challenge from Veronica of Quay Po Cooks. She's one of the judges (woohoo!) and this is the site's very first recipe challenge. Check them out.

There's so much I wanted to say about this post. So many ideas were going on in my head, so many recipes going on in this bread. Too many ideas spoil the recipe ... not in this case. Nope. Not at all.

Talk about being snowed under with too many ideas. It would be very difficult for me to thank or to link to any single person or blog for the bread. So, here's a great big THANK YOU to everyone who have made anything from the list of inspirations below and for allowing me to massacre your recipes and for not biting my head off (yet).

The main feature here is actually the Spiced Chocolate Banana Jam that's been snowed under and in between the layers and rightfully inspired by Chef in Disguise, with a few teeny changes. I've been wanting to make and share this for awhile now but have been delayed for trying to think of a different way, other than featuring it in the usual "in a bowl" / "spooned" shot.

Then there was a spate of cinnamon rolls posts ...

Then a whole lot of Povitica posts ...

Then the Christmas mood kinda crept up on me and I'd wanted to make something "wreathy" like last year's Christmas Bread ...

Then the White Christmas Challenge came along ...

Then you know what happened.

I'd used my trusty bread machine to knead this Vanilla Sour Cream Bread dough. The bread portion here is enough to make two 12" wreaths. Feel free to turn it into one giant-sized one. I would if I could but I didn't have a pan large enough.

VANILLA SOUR CREAM BREAD

INGREDIENTS

1/2 cup water

1 tsp pure vanilla extract

1/3 cup sour cream

1 egg, lightly beaten

1 tbs butter, softened

3 cups bread flour / high protein flour

3 tbs sugar

1 1/4 tsp salt

2 tsp quick active dry yeast

Decoration options:

powdered sugar

almond flakes

METHOD

Dump everything (except the decoration options) into the bread machine bin in the order they are listed.

Select 'dough' cycle.

Go check facebook for weird comments.

Twiddle your thumbs.

When machine beeps and dough is ready, remove from bin and thwack it around a little to remove the air bubbles.

Divide into 2 blobs. Roll out one portion of the dough into a rectangle, measuring about 9" X 16" or larger or shorter, no big deal.

Spread prepared Spiced Chocolate Banana Jam in a thin layer leaving the edges clean.

(Note: It's important not to get too carried away putting on too much jam coz it'll all ooze out when baking .... spoken from experience)

Roll as you would a swiss roll, pinch the edges together to seal.

Using a very sharp knife, cut lengthwise down the middle, leaving about half an inch intact at the end.

(This part gets a little messy, especially if you were heavy handed with the jam).

Plait the 2 strands one over the other and then coil it into a wreath, pinching the ends together.

Leave to proof in a warm place for about an hour or until almost doubled it's size.

(Do the same with the other blob of dough or you can always just leave it as a plain vanilla bread. It's heavenly!)

Sprinkle with almond flakes if using. (I forgot).

Bake in a 180˚C oven for 10 mins, tent with some foil and then bake another 10 - 15 mins.

(I'm not saying "until golden brown" as it looks reeeaaally brown due to the chocolate).

Cool on rack completely before dusting with powdered sugar.

SPICED CHOCOLATE BANANA JAM

(This can be made days ahead. Keeps well in the fridge)

INGREDIENTS

3 large ripe bananas

3/4 cup sugar

3 tbs orange juice

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp pure vanilla extract

few drops almond extract

100 g dark chocolate, chopped

1 tbs ground almonds

METHOD

Plonk bananas, sugar, orange juice and spices into a food processor.

Buzz until a smooth consistency.

Pour into a pan and cook over medium heat for about 10 mins.

Mix into chopped chocolate and whisk until smooth.

Add vanilla, almond extract and ground almonds.

Leave to cool before bottling and refrigerating.

Keeps for about 3 weeks.

White Christmas Challenge

on Very Good Recipes

Scallops with Mango Chutney: Another Review

(Thank you everyone for helping get this to FoodBuzz Top 9)

Mango Chutney.

Another cool product from Vom Fass, part of a bunch of interesting stuff Mr Teoh (GM) so kindly passed on to me for a review.

As with the raspberry chutney, this had all the glorious aroma of the fruit, it would be such a shame to try use it in a cooked recipe as a sauce or something. I was very tempted to use it as a Thai styled topping with a fried fish dish, or in another sweet, or a pie, or, or ... So many ideas, so little chutney! Big hint, Mr Teoh! :D

So, again, I've kept it simple, with clean, fresh flavors to complement.

INGREDIENTS

Fresh scallops

Red onions

Red chillies

Coriander leaves

Mango chutney (Vom Fass, of course, duh)

A little oil to sear the scallops

METHOD

Peel and dice the onions.

Discard seeds and white membranes of chillies. Chop finely.

Chop the coriander leaves.

Mix chutney, onions, chillies and coriander together.

Leave in the fridge for the flavors to infuse while you prepare the scallops.

Heat a non-stick pan.

Brush scallops with a little oil. Sear scallops until you get a golden brown crust.

Flip and do the same for the other side. (About a minute or so each side, depending on the thickness of your scallops).

Remove from pan. (*Do not overcook, scallops will continue to cook after you take them off the heat).

Pile chutney mix on top and devour immediately!

(*Scallops get rubbery if you wait too long to serve them).

Product Review Disclaimer:

This product was sent to me at no cost. I am under no contract or

obligation to write a review or to make it a positive one if I did.

I write my honest opinions and will tell you quickly if a product

is not up to my standards. My reviews are my opinion only. I do not make any money on any of the products I review.

Review & Recipe: Raspberry Chutney (in a Trifle)

I've had some pretty good experiences with fancy foods in my lifetime. Visited some olive groves, fruit farms, vege farms, nut farms (heh, just checking if you were paying attention), and vineyards during my travels and tasted their homegrown products. Now that I don't travel as much, I have missed getting some quality, home-pride products that I normally cart home a lot of.

I was very happy to notice at one of our upmarket grocery stores, a counter selling some very interesting oils, vinegars and jarred concoctions. Mr Teoh, Managing Director of Vom Fass Malaysia, must have noticed me salivating over his jars, started offering me teeny (and I really meant teeeeeny) tasting teaspoons of some of his most popular oils and vinegars. We got talking about some of the more unique nut/seed oils and the possible usage of them in foods.

Now, you see where i'm getting at?

Yup, Mr Teoh kindly gave me some of his precious products to use, taste, test and, of course, blog about.

Today, i'm using the Raspberry Chutney in a very simple trifle. I wanted the chutney to stand out and not have too many combinations of flavors to interfere ... just a couple of complementing ones. Besides, there wasn't a lot of it to have a thicker layer. But it turned out just right. The slight tartness of the chutney went great with the sweetness of the whipped cream. The jelly and crushed oreos provided a contrast to the textures.

It was deeelicious!

INGREDIENTS

*I didn't put in any amounts or measurements here. It's up to you how thick and how many layers you would like to make.

Oreos, crushed

Whipping cream, whipped with some sugar

Raspberry flavored jelly, prepared as per package instructions

Raspberry Chutney (Vom Fass, of course)

Fresh raspberries

METHOD

Layer to your heart's content.

For those who are wondering ... my layers from bottom:

Crushed Oreos

Whipped Cream

Raspberry Chutney

Whipped Cream

Raspberry Jelly

Whipped Cream

Fresh Raspberries

*I'd made 2 more portions with a final layer of crushed oreos just before the fresh berries. That was good too, the added crunch and chocolate.

To purchase the chutney, click here for the Vom Fass Malaysia website to locate their outlets. For those outside of Malaysia, just google Vom Fass and you'll find their various outlets in all parts of the world.

Disclaimer: This product was sent to me at no cost. I am under no contract or obligation to write a review or to make it a positive one if I did. I write my honest opinions and will tell you quickly if a product is not up to my standards. My reviews are my opinion only. I do not make any money on any of the products I review.

Ajvar

Aaaarrrjjvvaaarrr ... I love that word. It rolls around the tongue so growly-like. Grrr ...

(Oh gosh! Embarrassing moment .... so I was told it's not pronounced aaarrjjvvvarrr but aiiiyyeevvarrr ... or an easier read: "eye-var".)

Ajvar is a Serbian relish. Its main ingredients consists of red bell peppers, eggplant and garlic. Other optional ingredients are vinegar and chilli peppers which produce versions from a lightly piquant to blow-your-pants-off hot.

This oh-so-versatile relish was introduced to me by Three Cookies having smeared some on his potato pancake and chorizo lunch and blogging about it. Go check Mr Three Cookies out (That's right, Mr Three Cookies ...... first name "Three", last name "Cookies"). Say hi.

It (the ajvar) had looked better than any ketchup I've seen and I was curious enough to look up the recipe on multiple sites and one that he (Mr T) suggested to me and was quite happy with what I saw. I've always loved roasted red peppers and eggplant. What could be better than to mush them all together and put it in a jar for when and if I need some kind of condiment for anything that requires a condiment. And now ... I'm hooked! I doubt I can go back to regular ketchup or relishes anymore. I had this with a regular hotdog the other day and it was mmm nom nom good! I'd even used it as a salad dressing! And today, I just wanted something light (another way of saying I was too lazy and can't decide what I wanted for lunch) and was digging into my ever crowded freezer and found some frozen pizza dough and decided I'd do a bruschetta-ish type snack.

This is ever so simple!

Here are the instructions ....

Thaw dough.

Roll out dough.

Bake.

Smear with Ajvar.

Eat.

How simple is that?

Oh ... yeah ... the Ajvar recipe.

INGREDIENTS

1 eggplant (abt 200g)

3 large sweet red peppers ( totalling abt 600g)

1 garlic clove

juice of 1/2 a lemon

1/2 tsp salt

1 tsp brown sugar (optional)

1/4 - 1/2 cup good grapeseed oil (or a good quality olive oil) (I used 1/4 cup as I didn't want it too runny)

a little oil to coat veges / cooking spray (optional)

optional ingredients: vinegar, chilli peppers, cayenne, chilli flakes.

METHOD

Heat oven to 200˚C.

Wash and dry eggplant and peppers. Cut eggplant into large chunks and quarter the peppers. Discard core and seeds of red peppers. Spray veges with a little oil (or not, but I did) and place in a single layer onto a parchment or aluminum foil lined baking tray. Roast for about 40 - 50 minutes or until it's wilted and the skin turns black.

Place roasted veges into a heatproof baggy and seal or, into a heatproof bowl and cover tightly with plastic wrap and allow to sweat for about 15 - 20 mins.

Peel and discard the skins of both veges. Place into a food processor together with the garlic clove, lemon juice, sugar (if using) and salt. Buzz a couple of times to a chunky puree and then slowly drizzle in the oil while the blade is still running, until well incorporated.

At this point, it's up to you whether you want the ajvar to be chunky or a fine puree. As you can see, I like mine somewhere in between.

Sprinkle with chopped parsley to serve or put it into a clean jar and store in the fridge.

Use to your heart's content.