I’ll never forget the time my mom decided to baste her grilled chicken with a honey mustard sauce instead of her usual tomato-y barbecue sauce. Until that point, it had literally never crossed my mind that there were other choices. But once Pandora’s saucy box was cracked open, I started trying everything I could — from vinegary North Carolina barbecue sauce to slightly sour tamarind barbecue sauce.

I carried this curiosity with me through my years in professional test kitchens, and realized you can make a great barbecue sauce with just a few ingredients — two ingredients, to be exact (plus a pinch of salt). 

Jam and vinegar create a light, glaze-like barbecue sauce with the sweet and tangy flavors you expect, while also tasting totally unique. 

One of the best things about this sauce is how quickly it comes together. There is no chopping or lengthy simmering time. You can literally decide you want to grill, and before the charcoal is fully lit the sauce is ready to go. Plus, the lighter, fruitier taste is incredibly versatile; it works just as great on grilled pork chops as it does on grilled shrimp. If you want to take this recipe further, you can whisk in a bit of ketchup, chili sauce, or the last dregs from a bottle of barbecue sauce. But I think sticking with the main two ingredients is enough. 

1. Stir the ingredients together. Stir together 1/2 cup jam or preserves, 2 tablespoons vinegar, and a pinch of salt until well-combined. 
2. Adjust the vinegar and salt. Depending on the sweetness of the jam, the intensity of the vinegar, and what you are grilling, you may need an additional tablespoon of vinegar or a bit more salt to balance the ingredients. Don’t worry if it tastes a little sharp; the acidity will mellow a bit once heated.
3. Brush it over your meat or vegetables several times. Brush on the sauce several times as your food cooks. Because it’s a thinner, lighter sauce, you’ll get the biggest flavor boost if you build up several layers of it. 

• A smoother jam is easier to use. If your jam or preserves are on the chunky side, it’s best to strain or blend them, so you can more easily brush the sauce on your food.
• If it’s runny, simmer it. Some preserves are almost soupy right out of the jar, so if your sauce is looser than you’d like after adding vinegar, you can briefly microwave or simmer it just until thickened. Don’t forget to taste and adjust the seasoning again, as cooking can dull vinegar’s sharpness.
• Stick to lighter-colored jams and vinegars: I’ve found that apricot preserves, pineapple jam, and apple jelly, to name a few, make the best 2-ingredient barbecue sauce because the lighter color is less prone to blackening on the grill. The same is true with vinegars. I prefer apple cider and white wine vinegar here. 
• Have a heavy hand: Because this sauce is much lighter than a classic tomato-based sauce, you can apply it more liberally. The key to the boldest flavor and a gorgeous, shiny finish is to brush it over your food frequently as it grills. 
• Watch the grill temperature: Jams and preserves have a lot of sugar in them, and while I love how sugar toasts and chars on a hot grill, if it goes too far and burns it will taste bitter and harsh. This sauce is best for medium-heat grilling, or medium-high if the recipe is quick-cooking.