Heat preserves in small saucepan until melted.
Strain; reserve fruit pieces.
Combine strained preserve liquid with lemon juice in a small bowl.
Oil hot grid to help prevent sticking.
Grill whole sausage on an uncovered grill, over low Kingsford briquets, 10 minutes.
Halfway through cooking, baste with glaze, then turn and continue grilling until heated through.
Remove sausage from grill; baste with glaze.
Garnish with fruit pieces.