Start by placing your apricot preserves in a small saucepan. Set it over moderate heat. The goal here is to gently warm the preserves so they become fluid enough to pass through a sieve. This typically takes about a minute or two. Once the preserves start to melt, stir occasionally to ensure even heating.

After warming, remove the saucepan from the heat and grab a fine mesh sieve. Place it over a bowl or another saucepan to catch the strained glaze. Pour the warm apricot preserves into the sieve. Using a spatula or the back of a spoon, press the jam through the mesh. This step helps remove any larger bits of fruit, giving you a smooth sauce.

Now, transfer the strained apricot glaze back into your saucepan. Add in the sugar, cognac, fresh lemon juice, and a pinch of salt. Stir everything together until well combined.

Return the saucepan to moderate heat. Allow the mixture to cook for about 3 to 5 minutes, stirring occasionally. You’ll notice it will thicken and take on a more syrupy consistency. Keep an eye on it so it doesn't bubble too vigorously.

Once your glaze has thickened, remove it from the heat and let it cool slightly before transferring it to a storage container. It will continue to thicken a bit as it cools.