1 large packet (1/4 cup) unsalted butter
1 small diced head garlic, minced
1 small onion, chopped
2 tablespoons white sugar
salt and pepper to taste
2 tablespoons reserved jalapeno peppers
1 tablespoon vegetable oil
1 dash hot sauce (optional)
To Make Jelly: Whisk together 2 tablespoons butter and 1 teaspoon garlic; set aside.
To Heat Beans: Heat 2 tablespoons sugar in a large nonstick saucepan or liquid soap, over medium heat. Stir in cooked butter and garlic. Place beans in saucepan and cook over medium-high heat until thick. Remove from heat and stir in onion .
Add tomato paste to saucepan, tomato juice, salt, and pepper. Heat until lukewarm. Stir in vegetables, 4 tablespoons sugar, salt and 8 tablespoons oil. Whisk during short simmering time; let heat cook until thickened.