You can’t believe how fast it disappears! — JAZZABELL . . . very spicy and incredible

    Barry loves this sweet and spicy sauce. He first tasted it at a friend’s home and went on about it so much that she often makes a batch just for him.

     Research indicates that this sauce (also referred to as Jezebel) was a Southern staple back in the 50s and 60s so I guess you might say it is an “oldie but goodie.”

     This palate pleasing sauce is always a hit at parties and is a quick fix appetizer as once made, you just pour it over whatever size of cream cheese block that the situation warrants. (I’ve even shaped the block of cream cheese into seasonal leaves or Christmas tree shapes.)

JAZZABELL

1 (18 oz.) jar apricot preserves (or use pineapple or peach preserves)

1 (18 oz.) jar apple jelly

1 to 2 tablespoons dry mustard

1 small (2.5 oz.) jar horseradish

1 tablespoon cracked black pepper

For serving:

2 to 3 large (8 oz.) cream cheese blocks

Assorted crackers 

1. Combine all ingredients and refrigerate. Keeps for weeks in refrigerator. 
   
   
   
   
2. To serve: Pour sauce over cream cheese and serve with crackers.

Recipe without photos . . .

JAZZABELL

1 (18 oz.) jar apricot preserves (or use pineapple or peach preserves)

1 (18 oz.) jar apple jelly

1 to 2 tablespoons dry mustard

1 small (2.5 oz.) jar horseradish

1 tablespoon cracked pepper

For serving:

2 to 3 large (8 oz.) cream cheese blocks

Assorted crackers 

1. Combine all ingredients and refrigerate. Keeps for weeks in refrigerator. 
2. To serve: Pour sauce over cream cheese and serve with crackers.