18 oz. pineapple or apricot preserves
18 oz. apple jelly
1 sm. can dry mustard
5 oz. horseradish, drained
1 tbsp. cracked black pepper

Combine all ingredients in a bowl. Mix with a wire whisk. Put in jars and refrigerate. Keeps indefinitely, so you can make it ahead. To serve, pour over block of cream cheese and add assorted crackers.