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In a small saucepan, combine the peach jam, water, molasses, and vinegar and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to medium-low and whisk in the tomato paste, soy sauce, coriander, ground mustard, and salt. Simmer for 6 to 8 minutes, until thickened; the sauce should be reduced to about 1 cup. Store in an airtight container in the refriger- ator for 3 to 4 days.