Sauce for barbequed ribs!

This is a sauce that I developed for coating baby back ribs after cooking them over charcoal and hickory chips.
One tube of tomato puree ;one cup of dark sugar; two cups of vinegar; half a cup of heavy soy sauce;  a 454gm jar of  Strawberry jam/jelly ; four minced garlic cloves ; a tablespoon of fennel seeds ; one tablespoon of chinese five spices ; one cup of water.
Mix all the liquids except the jam , fry the garic , fennel and five spices in a little sesame oil to awaken the flavours , add the sugar and mix it in , bring to the boil  stirring well then add the tomato puree and mix in .  Add the jam in four batches mixing well to combine it with the sauce . Simmer until the sauce starts to thicken then adjust the seasoning with a little salt and if you want the heat--a tablespoon of flaked chillis or chilli powder! It is also possible to use this sauce as a braising medium for chicken breasts/thighs and skinned and boned pork belly, finish some rare roasted duck breasts with it. It will keep for a week or so in a sealed jar in the fridge and longer in the freezer although it wont freeze solid due to the ammount of sugars/glycerine in the mix-- rather like a chilled jelly.