A couple of years before opening our restaurant, Toby and I started a jam company called Preservation.  My mom had been teaching me how to make fruit preserves and we created a few to sell at local farmers markets. 

We focused on unique combinations that were not available most places like Strawberry Balsamic Jam and Banana Butter.  Everyone pairs strawberries and rhubarb together, so we decided to try blueberry instead which led to a perfectly sweet and tart combo.  My mom and I still like the Blueberry Rhubarb Jam the best out of all of our flavors.

I like to cook and bake with our preserves as well as mix them in cocktails.  Blueberry Rhubarb Jam is a perfect addition to this summertime mojito recipe.  You can leave out the rum for a delicious mocktail, too.