1 (5 oz.) jar horseradish
2 (9 oz.) jars pineapple preserves
2 (9 oz.) jars apple jelly
1 (6 oz.) jar mustard
1/2 tsp. pepper (opt.)

Combine ingredients in pan and heat, stirring frequently. Pour mixture into jars. Cover and store in refrigerator up to 3 months. To serve, pour over 8 ounces cream cheese and serve with crackers.