Place carrots in a large skillet and add 1 cup of chicken broth.Bring to a boil and cook for 5 to 7 minutes, stirring often. You want the carrots to get crisp-tender and the chicken broth to mostly evaporate. If broth evaporates before carrots are crisp tender, add more broth.
Stir in butter and pepper jelly. Keep cooking until mixture has reduced some and carrots are softened to your liking.
Add pepper to taste and serve.
Notes
If you want to thicken the glaze, mix together 1 teaspoon of cornstarch with 1 teaspoon of cold water. Add to the skillet at the end of cooking time. Mix in and let simmer for 1 minute.