In a small bowl, whisk the jam, lime juice, water crushed red pepper, ancho chile pepper, and salt.
Popsicles:
Place 2 tablespoons of crushed pineapple inside 10 molds and then fill with pineapple juice. Place in the freezer for about 4 hours or overnight. Dip popsicles into chamoy sauce and enjoy.
Notes
*the original recipe calls for apricot jam. I just happened to have fig jam an it tastes awesome.