Pepper Jelly Glazed Green Beans
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Pepper Jelly Glazed Green Beans are a quick, colorful side dish made with crisp-tender green beans, garlic, butter, and a glossy sweet-and-tangy glaze featuring Grandma Jones' Traditional Pepper Jelly. The beans stay fresh and vibrant while the glaze adds a balanced touch of sweetness, gentle pepper flavor, and savory depth.
This easy stovetop recipe is ideal for weeknight dinners, Thanksgiving, holiday meals, and family gatherings. It pairs beautifully with roasted chicken, pork tenderloin, ham, turkey, and other savory main dishes.
The secret is simple: blanch the green beans first, then sauté them briefly and add the pepper jelly glaze near the end. This keeps the beans from becoming limp while preventing the jelly's sugar from scorching.
Our featured flavor is Grandma Jones' Traditional Pepper Jelly, a Mild variety with a classic sweet-and-tangy pepper character that complements fresh vegetables without overwhelming them.
Quick answer: To make Pepper Jelly Glazed Green Beans, blanch one pound of trimmed fresh green beans for three to four minutes, cool briefly in ice water, then sauté with garlic and butter. Add a warmed glaze of Traditional Pepper Jelly, apple cider vinegar, and Dijon mustard, toss until lightly coated, and serve immediately.
Shop Grandma Jones' Traditional Pepper Jelly to make this easy sweet-and-savory side dish.
Pepper Jelly Glazed Green Beans Recipe at a Glance
| Recipe Detail | Information |
|---|---|
| Recipe | Pepper Jelly Glazed Green Beans |
| Yield | 4 side-dish servings |
| Preparation Time | 10 minutes |
| Cooking Time | Approximately 8–10 minutes |
| Total Time | Approximately 20 minutes |
| Cooking Method | Blanch and sauté |
| Main Vegetable | 1 pound fresh green beans |
| Signature Ingredient | Grandma Jones' Traditional Pepper Jelly |
| Flavor Profile | Sweet, tangy, buttery, garlicky, and gently peppery |
| Heat Category | Mild |
| Best Served | Warm, immediately after glazing |
Why Pepper Jelly Works So Well With Green Beans
Green beans have a naturally fresh, lightly sweet, and grassy flavor. When cooked just until tender, they retain enough structure and crunch to balance a glossy, sweet-and-savory sauce.
Traditional Pepper Jelly contributes a classic combination of sweetness, tanginess, and mild pepper character. Garlic and butter add savory richness, while apple cider vinegar and Dijon mustard keep the glaze from tasting overly sweet.
Each ingredient plays a specific role:
- Fresh green beans: Provide bright color, tender-crisp texture, and a mild vegetable flavor.
- Traditional Pepper Jelly: Adds sweet-and-tangy pepper flavor and a glossy coating.
- Butter: Adds richness and helps the glaze coat the beans.
- Garlic: Introduces a savory aromatic note.
- Apple cider vinegar: Balances sweetness with acidity.
- Dijon mustard: Adds subtle savory sharpness.
- Olive oil: Helps cook the garlic gently without relying entirely on butter.
The resulting dish tastes fresh and savory first, with just enough pepper jelly to make the green beans memorable.
Ingredients for Pepper Jelly Glazed Green Beans
This recipe makes four side-dish servings.
For the Green Beans
- 1 pound fresh green beans, washed and trimmed
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 2 garlic cloves, finely minced
- 1/4 teaspoon kosher salt, plus salt for blanching water
- 1/4 teaspoon freshly ground black pepper
For the Traditional Pepper Jelly Glaze
- 1/4 cup Grandma Jones' Traditional Pepper Jelly
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon water, plus more if needed
Optional Garnishes
- 1 tablespoon chopped toasted pecans or sliced toasted almonds
- 1 teaspoon finely grated lemon zest
- A small pinch of flaky sea salt
- A few finely chopped fresh parsley leaves
Ingredient tip: You do not need to add honey, maple syrup, or brown sugar. Traditional Pepper Jelly already provides the sweetness for this glaze.
What Kind of Green Beans Are Best?
Fresh, slender green beans are the best choice for this recipe. They cook relatively quickly and maintain an appealing texture after blanching and sautéing.
Standard Fresh Green Beans
Regular fresh green beans work very well. Choose beans that feel firm and snap cleanly when bent.
Trim the stem ends before cooking. The pointed tips can remain unless they are damaged.
Haricots Verts
Haricots verts are thinner French-style green beans. They have a delicate appearance and cook faster than many standard green beans.
If using haricots verts, begin checking their texture after about two minutes of blanching.
Frozen Green Beans
Frozen green beans can be used as a convenient alternative, but they may be softer than fresh beans.
Follow the package cooking instructions, then drain thoroughly before sautéing.
Skip the full blanching process if the frozen beans are already blanched, and avoid overcooking.
Canned Green Beans
Canned beans are already cooked and tend to be soft. They can be warmed with pepper jelly glaze, but they will not produce the same crisp-tender texture.
For the best result, use fresh beans whenever possible.
How to Make Pepper Jelly Glazed Green Beans
Step 1: Wash and Trim the Green Beans
Rinse the green beans thoroughly under cool running water.
Trim off the tough stem ends and remove any damaged pieces.
Leave the beans whole for an elegant presentation, or cut very long beans in half if desired.
Try to keep the pieces reasonably uniform so they cook evenly.
Step 2: Prepare an Ice Bath
Fill a large bowl with cold water and ice cubes.
Set it near the stove.
The ice bath will stop the cooking process after blanching and help preserve the beans' bright green color.
Step 3: Bring Water to a Boil
Fill a large pot with enough water to cover the green beans comfortably.
Add a little salt and bring the water to a rolling boil.
A generous volume of boiling water helps the temperature recover quickly after adding the beans.
Step 4: Blanch the Green Beans
Add the trimmed green beans to the boiling water.
Cook for approximately 3–4 minutes, depending on their thickness.
The beans should become brighter green and begin to soften while still maintaining a little resistance when bitten.
For very thin haricots verts, begin checking after approximately two minutes.
For thicker beans, an additional minute may be necessary.
Do not cook the beans until completely soft. They will cook briefly again in the skillet.
Step 5: Cool and Dry the Beans
Immediately transfer the blanched beans to the prepared ice bath using a slotted spoon or strainer.
Let them cool for approximately one minute.
Drain thoroughly and pat dry with clean kitchen towels or paper towels.
Why drying matters: Excess water can dilute the pepper jelly glaze and prevent it from coating the beans evenly.
Step 6: Make the Traditional Pepper Jelly Glaze
In a small bowl, combine:
- 1/4 cup Traditional Pepper Jelly
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon water
Stir until reasonably combined.
The jelly may remain thick at first, but it will loosen as it warms in the skillet.
For a thinner glaze, add another teaspoon of water.
For more details about adjusting pepper jelly consistency, see our How to Thin Pepper Jelly for a Glaze or Sauce guide.
Step 7: Heat the Skillet
Place a large skillet over medium heat.
Add the butter and olive oil.
Allow the butter to melt gently without browning excessively.
A 12-inch skillet works well for one pound of green beans.
Step 8: Sauté the Garlic
Add the minced garlic to the warm butter and oil.
Cook for approximately 20–30 seconds, stirring constantly, until fragrant.
Do not allow the garlic to brown deeply, as it can develop a bitter flavor.
Step 9: Add the Green Beans
Add the drained, dried green beans to the skillet.
Season with the kosher salt and black pepper.
Toss gently for approximately 1–2 minutes to warm the beans and coat them in the garlic-butter mixture.
The beans should become hot while retaining their crisp-tender texture.
Step 10: Add the Pepper Jelly Glaze
Reduce the heat to low.
Pour the prepared Traditional Pepper Jelly glaze over the green beans.
Use tongs to toss gently for approximately 30–60 seconds, or until the jelly loosens and coats the beans evenly.
The finished glaze should be smooth, glossy, and lightly cling to the beans.
Do not boil the glaze aggressively. Pepper jelly contains sugar and can scorch if exposed to excessive heat.
Step 11: Taste and Adjust
Remove the skillet from the heat.
Taste a bean using a clean fork.
If the dish tastes too sweet, add a few drops of apple cider vinegar or a small squeeze of fresh lemon juice.
If it needs more savory depth, add a tiny amount of Dijon mustard or a pinch of salt.
Avoid adding extra pepper jelly until you've tasted the finished balance.
Step 12: Garnish and Serve
Transfer the green beans to a shallow ivory serving dish.
If desired, sprinkle with toasted nuts, lemon zest, or a little fresh parsley.
Serve immediately. The beans are most appealing when hot, glossy, and still slightly crisp.
How Long Should You Cook Green Beans?
Cooking time depends on the type, thickness, and freshness of the green beans.
| Type of Green Bean | Approximate Blanching Time | Final Sauté |
|---|---|---|
| Thin haricots verts | 2–3 minutes | 1–2 minutes |
| Standard fresh green beans | 3–4 minutes | 1–2 minutes |
| Thick mature green beans | 4–5 minutes | 1–2 minutes |
| Frozen green beans | Follow package directions | Briefly after thorough draining |
| Canned green beans | Not required | Warm gently until heated through |
These times are estimates. The goal is a bean that is tender enough to eat comfortably but still retains some structure.
Remember that the beans will cook slightly longer during the sautéing and glazing stages.
Why Blanch Green Beans Before Glazing?
Blanching provides greater control over the final texture.
By cooking the beans briefly in boiling water, you can soften their interiors without exposing them to a sugary glaze for an extended period.
Cooling the beans in ice water then stops the cooking process until you're ready to finish the dish.
This method offers several advantages:
- More even cooking
- Bright green appearance
- Better texture control
- Shorter skillet time
- Less chance of burning the pepper jelly
- Easy advance preparation for entertaining
It's especially useful when making a glazed vegetable side dish for guests.
How to Keep Pepper Jelly Green Beans Crisp-Tender
The most common mistake is overcooking the green beans before the glaze is added.
Follow these techniques for a better result.
Choose Fresh, Firm Beans
Fresh, relatively uniform beans generally cook more consistently.
Don't Over-Blanch
Stop blanching when the beans are just becoming tender.
Use an Ice Bath
Cooling the beans promptly limits additional cooking after blanching.
Dry Thoroughly
Dry beans coat more evenly with the glaze.
Keep the Final Sauté Short
The beans are already partly cooked. They need only a brief sauté to warm through and combine with the garlic butter.
Glaze at the End
Add the pepper jelly only after the beans are almost finished.
Serve Immediately
Green beans gradually soften as they sit in warm sauce.
How to Keep Pepper Jelly From Burning in a Skillet
Pepper jelly contains sugar. This makes it useful for creating shiny glazes, but it also means the jelly can scorch when heated too aggressively.
The safest approach is to finish most of the vegetable cooking before adding the jelly.
In this recipe, the green beans are blanched and briefly sautéed first. The glaze is added only after the skillet heat has been reduced.
To prevent burning:
- Use medium heat for the garlic-butter sauté.
- Reduce the heat to low before adding the glaze.
- Add a little water to loosen the jelly.
- Stir or toss continuously while glazing.
- Remove the skillet from the heat as soon as the beans are coated.
You don't need to caramelize the jelly heavily. A restrained, glossy coating is the goal.
How Much Pepper Jelly Should You Use for Green Beans?
For one pound of green beans, 1/4 cup Traditional Pepper Jelly is a good starting point.
That amount provides a noticeable sweet-and-tangy accent while allowing the fresh vegetable flavor to remain recognizable.
| Green Bean Quantity | Starting Pepper Jelly Amount |
|---|---|
| 1/2 pound | 2 tablespoons |
| 1 pound | 1/4 cup |
| 1 1/2 pounds | 6 tablespoons |
| 2 pounds | 1/2 cup |
Adjust the vinegar, mustard, and water proportionally when changing the batch size.
When serving the beans alongside an already sweet main dish, consider using slightly less glaze.
Best Grandma Jones' Pepper Jelly Flavors for Green Beans
Traditional Pepper Jelly is our preferred flavor for this recipe, but other varieties can create interesting variations.
| Flavor | Heat Category | Green Bean Pairing |
|---|---|---|
| Traditional | Mild | Classic sweet-and-tangy pepper flavor |
| Jalapeño | Medium | Brighter green-pepper warmth |
| Southwestern Chipotle | Medium | Smoky, savory finish |
| Habanero | Hot | Pronounced chile heat |
| Cranberry Habanero | Hot | Sweet-tart cranberry with stronger heat |
| Cranberry | Mild | Fruit-forward holiday variation |
| Pomegranate | Mild | Bright, tangy fruit notes |
| Caribbean Mango | Mild | Gentle tropical sweetness |
These are Grandma Jones' flavor categories, not measured Scoville values.
For a balanced, classic preparation, Traditional Pepper Jelly remains our recommendation.
Easy Pepper Jelly Green Bean Variations
1. Pepper Jelly Green Beans With Toasted Almonds
Sprinkle one or two tablespoons of toasted sliced almonds over the finished beans.
The almonds add crunch and a lightly nutty flavor that contrasts with the glossy glaze.
2. Garlic Pepper Jelly Green Beans
Increase the minced garlic to three cloves for a more savory, garlic-forward version.
Keep the garlic over moderate heat so it doesn't brown excessively.
3. Pepper Jelly Green Beans With Bacon
Cook two or three slices of bacon separately until crisp, then crumble them over the finished green beans.
Reduce the added salt if necessary because bacon contributes saltiness.
4. Cranberry Pepper Jelly Green Beans
Substitute Grandma Jones' Cranberry Pepper Jelly for Traditional.
This produces a brighter, sweet-tart fruit note and works particularly well with holiday turkey or ham.
5. Southwestern Chipotle Green Beans
Use Southwestern Chipotle Pepper Jelly for a smokier, more savory flavor.
Consider substituting a little fresh lime juice for the apple cider vinegar.
6. Lemon Pepper Jelly Green Beans
Use the Traditional glaze as written, then finish with a little fresh lemon zest and a few drops of lemon juice.
This is a particularly fresh-tasting variation for spring and summer meals.
7. Spicier Jalapeño Green Beans
Substitute Jalapeño Pepper Jelly to introduce Medium heat and a more noticeable pepper character.
8. Pomegranate Pepper Jelly Green Beans
Use Pomegranate Pepper Jelly for a bright, tangy, fruit-forward version that pairs well with roasted poultry and pork.
What to Serve With Pepper Jelly Glazed Green Beans
These beans are versatile because their flavor is sweet and tangy without being overpowering.
Roasted Chicken
Simple herb-roasted chicken works beautifully with a lightly sweet pepper jelly vegetable side.
Pork Tenderloin
Pork naturally pairs well with sweet-and-savory fruit flavors, making this an excellent combination.
Baked Ham
The salty richness of baked ham contrasts nicely with the green beans' sweet glaze.
Roast Turkey
For Thanksgiving or other holiday meals, serve the beans alongside turkey, stuffing, and other traditional sides.
Grilled Chicken
Garlic-herb grilled chicken makes an easy weeknight pairing.
Meatloaf
These beans provide a colorful, slightly tangy contrast to savory meatloaf.
Vegetarian Grain Bowls
Add the beans to brown rice or quinoa bowls with chickpeas, roasted vegetables, and fresh greens.
How to Serve Pepper Jelly Green Beans for Thanksgiving
Pepper Jelly Glazed Green Beans are an appealing holiday side because they look elegant while requiring relatively little last-minute cooking.
You can trim and blanch the beans ahead of time, then complete the garlic-butter sauté and pepper jelly glaze shortly before serving.
For a Thanksgiving presentation, arrange the beans neatly in a shallow serving platter and finish with a few toasted almonds or fresh parsley leaves.
Traditional Pepper Jelly creates a classic sweet-and-tangy result. Cranberry Pepper Jelly offers a more seasonal fruit-forward variation.
Because the beans are prepared on the stovetop, they also free up oven space for turkey, casseroles, and roasted vegetables.
For more holiday inspiration, explore our Thanksgiving Side Dishes You Can Make With Pepper Jelly.
Can You Make Pepper Jelly Green Beans Ahead of Time?
Yes. This recipe is particularly convenient for advance preparation.
Trim the Beans Ahead
Wash and trim the fresh beans up to one day in advance.
Dry and refrigerate them in a covered container.
Blanch Ahead
Blanch the beans as directed, cool in ice water, drain thoroughly, and refrigerate in an airtight container.
For the best quality, finish the recipe within approximately 24 hours.
Prepare the Glaze Ahead
Combine the pepper jelly, vinegar, Dijon mustard, and water ahead of time.
Keep refrigerated in a clean, covered container.
Finish Shortly Before Serving
When ready to eat, sauté the garlic, warm the beans, add the glaze, and serve.
This keeps the beans fresh-looking and prevents them from sitting too long in the sauce.
How to Store and Reheat Leftover Pepper Jelly Green Beans
Refrigerator Storage
Allow the finished beans to cool briefly, then refrigerate promptly in a shallow, airtight container at 40°F or below.
Use refrigerated leftovers within three to four days.
Best Reheating Method
Place the beans in a skillet over medium-low heat with one or two teaspoons of water.
Warm gently, stirring occasionally, until thoroughly reheated to 165°F.
Avoid cooking longer than necessary because the beans will soften and the glaze can become sticky.
Microwave Reheating
Place the beans in a microwave-safe dish and cover loosely.
Heat in short intervals, stirring between intervals, until thoroughly heated.
Can You Freeze Them?
Cooked green beans can be frozen, but their texture generally becomes softer after thawing.
For the best crisp-tender result, we recommend preparing this particular glazed recipe fresh or using short-term refrigerated leftovers.
Common Mistakes When Making Pepper Jelly Glazed Green Beans
1. Overcooking the Beans During Blanching
The beans should be partly cooked before sautéing. Over-blanching makes the final result limp.
2. Skipping the Ice Bath
Cooling the beans promptly stops the cooking process and helps preserve their bright green color.
3. Not Drying the Beans
Excess moisture can dilute the glaze and prevent it from coating the beans evenly.
4. Burning the Garlic
Garlic cooks quickly. Sauté it only until fragrant before adding the beans.
5. Adding the Pepper Jelly Too Early
Pepper jelly contains sugar and can scorch. Add it during the final stage of cooking.
6. Using Too Much Glaze
A light coating is more balanced than a thick layer of sweet sauce.
7. Forgetting the Acidic Ingredient
Apple cider vinegar helps balance the sweetness of Traditional Pepper Jelly.
8. Letting the Beans Sit Too Long
Green beans gradually lose their crisp texture after sitting in warm sauce. Serve shortly after glazing.
Frequently Asked Questions About Pepper Jelly Glazed Green Beans
How do you make Pepper Jelly Glazed Green Beans?
Blanch one pound of trimmed fresh green beans in boiling water for three to four minutes, then cool them briefly in ice water and drain thoroughly. Sauté minced garlic in butter and olive oil, add the green beans, and cook for one to two minutes. Reduce the heat and toss with a glaze made from 1/4 cup Traditional Pepper Jelly, apple cider vinegar, Dijon mustard, and water. Serve as soon as the beans are hot and lightly coated.
Can you put pepper jelly on green beans?
Yes. Pepper jelly works particularly well as a finishing glaze for green beans because its sweetness contrasts with the vegetable's fresh, lightly savory flavor. Traditional Pepper Jelly adds mild pepper character and tanginess, while garlic and butter help create a balanced side dish. Add the glaze near the end of cooking to avoid scorching the sugar in the jelly.
What pepper jelly flavor is best for green beans?
Grandma Jones' Traditional Pepper Jelly is our preferred starting point because its Mild sweet-and-tangy flavor complements green beans without overwhelming them. Jalapeño and Southwestern Chipotle are good alternatives for more pronounced pepper character, while Cranberry and Pomegranate create fruit-forward variations that work well for holiday meals.
Should I blanch green beans before sautéing?
Blanching is helpful because it cooks the beans evenly and allows you to control their texture before adding the glaze. After blanching, an ice bath stops further cooking and helps preserve their color. You can sauté raw beans directly, but you may need additional liquid and cooking time, making it harder to keep the pepper jelly from overheating.
How long do you blanch green beans?
Standard fresh green beans typically need about three to four minutes in boiling water. Thin haricots verts may need only two to three minutes, while thicker beans can take four to five minutes. The exact time varies by size. Stop when the beans are just becoming tender because they will cook briefly again during sautéing.
How do you keep green beans bright green?
Cook the beans briefly in boiling water, then transfer them immediately to ice water. This stops the cooking process and helps preserve their bright green appearance. Avoid extended cooking after the glaze is added, since prolonged heat can dull their color and soften their texture.
Why does pepper jelly burn in a skillet?
Pepper jelly contains sugar, which can scorch over excessive heat. Complete most of the vegetable cooking before adding the jelly, reduce the skillet heat to low, and use a little water to help create a smooth glaze. Toss the beans only until evenly coated and remove from the heat promptly.
Can I use frozen green beans?
Yes. Frozen green beans are a convenient substitute, but they may be softer than fresh beans. Follow the package cooking directions and drain thoroughly. If the beans were already blanched before freezing, they generally do not need the full fresh-bean blanching process. Warm them briefly with garlic butter and finish with the pepper jelly glaze.
Can I use canned green beans?
Yes, although canned green beans are already cooked and will be much softer. Drain them well and warm gently in the garlic-butter mixture. Add the pepper jelly glaze at the end. Avoid prolonged cooking because it can make the beans mushy.
Are Pepper Jelly Glazed Green Beans spicy?
When made with Grandma Jones' Traditional Pepper Jelly, the dish is in our Mild flavor category. It tastes primarily sweet, tangy, buttery, and savory, with gentle pepper character. Individual heat preferences vary. For more noticeable heat, substitute Jalapeño or another hotter Grandma Jones flavor and adjust the amount to taste.
Can I make these green beans less sweet?
Yes. Use a smaller amount of Traditional Pepper Jelly, add a few extra drops of apple cider vinegar, or increase the Dijon mustard slightly. Garlic, lemon zest, and a pinch of salt can also create a more savory balance. Avoid adding honey or brown sugar because the jelly already supplies sweetness.
Can I make Pepper Jelly Green Beans with bacon?
Absolutely. Cook bacon separately until crisp, crumble it, and add it to the finished beans. Bacon provides salty, smoky flavor that contrasts with the pepper jelly glaze. Reduce the added salt if necessary. Toasted almonds or pecans provide another appealing crunchy topping.
What meats go well with Pepper Jelly Glazed Green Beans?
These beans pair beautifully with roasted chicken, pork tenderloin, baked ham, roast turkey, grilled chicken, and meatloaf. The sweet-and-tangy glaze complements savory main dishes without dominating them. They also work with vegetarian grain bowls and hearty plant-based meals.
Can I prepare the green beans ahead of time?
Yes. Trim and blanch the beans up to a day ahead, cool them in ice water, dry thoroughly, and refrigerate in a covered container. Prepare the pepper jelly glaze separately. Shortly before serving, sauté the garlic, warm the beans, and toss with the glaze for a fresher appearance and better texture.
How long do leftover Pepper Jelly Green Beans last?
Store cooked beans promptly in an airtight container in the refrigerator at 40°F or below. Use within three to four days. Reheat thoroughly to 165°F in a skillet or microwave, taking care not to overcook them. The beans may be softer than when freshly prepared.
Can I use another Grandma Jones' Pepper Jelly flavor?
Yes. Traditional is the featured flavor, but Jalapeño, Southwestern Chipotle, Caribbean Mango, Cranberry, Pomegranate, Habanero, and Cranberry Habanero can all be used in different sweet-and-savory variations. Choose based on your preferred heat level and the main dish you're serving.
Where can I buy Traditional Pepper Jelly?
You can purchase Grandma Jones' Traditional Pepper Jelly directly from our online store. It's a Mild flavor that works well with vegetables, cheeses, sandwiches, poultry, pork, and other savory dishes.
Make Pepper Jelly Glazed Green Beans for Your Next Dinner
Pepper Jelly Glazed Green Beans are a colorful, approachable way to make a familiar vegetable side dish more memorable.
With fresh green beans, garlic butter, and a light Traditional Pepper Jelly glaze, you can create a sweet-and-savory side that fits both everyday meals and special occasions.
The key is to blanch the beans just until crisp-tender, dry them thoroughly, and add the glaze only at the end.
Shop Grandma Jones' Traditional Pepper Jelly and try this easy stovetop green bean recipe.
For more inspiration, explore our Pepper Jelly Glazed Brussels Sprouts, Thanksgiving Side Dishes You Can Make With Pepper Jelly, 10 Best Traditional Pepper Jelly Recipes, and How to Thin Pepper Jelly for Glazes and Sauces.