This savory jam was inspired by my great grandmother Jenni Sue Murphree's chili sauce, which was a sweet and sour tomato condiment that she cooked down to a jammy consistency and dolloped on purple hull and crowder peas straight from her Mississippi garden. As a kid, I couldn't eat peas without it. Her recipe didn't even contain any chilis so I renamed it to recognize the real star of this recipe: tomatoes. We use our favorite heirloom Cherokee Purple tomatoes to make it extra special. Try it with your peas and cornbread, on lamb burgers or meatloaf, or with a nice sharp cheddar.