Maple Pepper BBQ Sauce

1 cup maple syrup
1 8-ounce jar jalapeño pepper jelly
1 cup ketchup
1 cup Hickory BBQ sauce (mine or your favorite kind)
1/2 cup apple juice (to thin it out)
1/4 stick unsalted butter (to smooth it out)

Add all ingredients to a blender. Mix until smooth. (Add more apple juice if it’s too thick.)

Pour into sauce pot over high heat. Bring to just before a boil, reduce heat to low and simmer on low for 15 minutes, stirring often.