Melt half of the preserves; brush hens with some. Roast 10 minutes more until instant thermometer reads 165 degrees.
Remove hens to serving platter; tent with foil. Whisk water, the sauce mix and the remaining preserves into drippings in roasting pan. Place over medium heat, stirring to dissolve browned bits and simmer until a bit thickened.
Use kitchen shears to cut hens in half; serve with sauce.