Jam Straws

http://www.oprah.com/recipe/omagazine/recipes/200911-omag-recipe-jam-straws

these are amazing with a cream cheese dipping frosting!

• 1 puff pastry sheet (1/2 of 17.3-ounce package)
• 1/4 cup jam (such as blackberry or currant), preferably seedless
• 2 tsp. sugar
• 1/2 tsp. cinnamon

Roll pastry sheet to a 12" x 16" rectangle. Cut crosswise into 2 (8" x 12") rectangles. Brush 1 rectangle with jam and place second sheet on top. Mix sugar and cinnamon together and sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other side. Cut pastry into 24 (1/2-inch-wide) strips; leave flat or twist. Transfer to 2 parchment-lined baking sheets, keeping 1 1/2 inches between them. Chill tray for 20 minutes. Meanwhile, preheat oven to 400°.

Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.

Strawberry rhubarb freezer jam

http://recipes.epicurean.com/recipe/705/strawberry-rhubarb-freezer-jam.html

1 1/2 cups strawberries, crushed with potato masher
1 cup rhubarb, chopped
1 Tbsp. lemon juice

1 tsp. lemon peel, grated
4 cups sugar
1 pkg. (1.75 oz) powdered pectin
3/4 cup water

Directions:

Prepare freezer jars and lids according to manufacturer's instructions.

Combine strawberries, rhubarb, lemon juice and grated lemon peel in a large bowl. Stir in sugar; let stand 10 minutes. Combine pectin and water in small saucepan; boil hard for 1 minute, stirring constantly.Add pectin to fruit mixture, stirring constantly

for 3 minutes. Carefully ladle jam into freezer jam jars, leaving 1/2-inch at top for expansion. Adjust caps.

Allow to stand at room temperature until set, not to exceed 24 hours. Label. Store in freezer up to one year. Once opened, store in fridge for up to one month.

Makes about six 8-ounce jars.