18 oz pineapple preserves 15 oz horseradish 6 oz mustard 18 oz apple jelly 1 tsp black pepper cream cheese
Mix all ingredients in large saucepan stir until well blended. Cook over medium heat 5-8 minutes. Pour into jars, let cool and refrigerate in tightly closed jars at least 3 days. (This will keep 3 months)
To serve, Pour some over 8 oz cream cheese block. serve with crackers.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.