Melt butter in a saucepan over medium-high heat; add onion, and sauté until tender. Stir in preserves, Jamaican Jerk Rub, and olive oil; cook, stirring often, 5 minutes or until preserves are melted. Stir in wine and vinegar. Bring to a boil; reduce heat, and simmer 15 minutes. Add lemon juice.
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