Fry bacon in a large skillet until lightly browned, but not crispy. Remove to a paper towel-lined plate. Remove all but about 1 1/2 tablespoons of the bacon drippings.
Add the onion to the skillet and saute for about 4 minutes or until soft.
Add the garlic and cook, stirring, for another minute.
Add the bacon back in and stir in the remaining ingredients. Bring to a boil then reduce to a simmer.
Cook, stirring almost constantly, for about 1 1/2 hours or until most of the liquid has evaporated and you have a big, gooey, sticky, bacony mess.
Serve slightly warm. Keep in the fridge. I microwaved the jam just slightly when I used it the next day to soften it up a bit.