Thaw green beans in bowl with paper towel to soak up thawed moisture. (Probably about an hour at room temp)

Dice shallot to the size of rice.

Melt 1 tablespoon butter in sauce pan and add shallots. Let sweat on medium high for a couple of minutes or until you start to see some turning lightly brown on the edge.

Add bacon bits and let the fat melt to provide the smokey flavor. No more than 1-2 minutes should be necessary. Stir frequently.

Add both jellies and stir until the mixture becomes a nice homogenous mixture. Set aside.

When just about ready to dine, melt the remaining 2 tablespoons of butter and saute the green beans. Reheat sauce.

When beans are ready (do not over cook), place in serving dish and pour glaze over beans. Toss lightly to coat and serve.