18 oz. pineapple preserves
15 oz. horseradish
6 oz. jar mustard
18 oz. apple jelly
1 tsp. black pepper

Mix ingredients in a large saucepan. Heat over medium heat, stirring well until ingredients are well blended, 5 to 8 minutes. Pour sauce into jars. Let cool and refrigerate in tightly closed jars. Keep refrigerated at least three days before serving. Keeps three months.

When ready to serve, place 8 ounce brick of cream cheese in a dish with sides. Half cover with Jezebel Sauce. Serve with crackers. Spreads best with a knife.