In a large skillet over medium heat, add the chopped bacon. Cook until crispy, stirring occasionally. Once done, remove bacon from the skillet and place it on a paper towel-lined plate to drain the excess grease.

In the same skillet, leave about 2 tablespoons of the bacon fat. Add the chopped onion and sauté for about 5 minutes until they start to soften. Then add in the minced garlic and cook for an additional minute, stirring constantly to avoid burning.

Add the cooked bacon back into the skillet, along with maple syrup, bourbon, apple cider vinegar, salt, and pepper. Stir everything together until well combined.

Bring the mixture to a simmer and reduce the heat to low. Allow it to cook for about 30 minutes, stirring occasionally until the mixture thickens and darkens in color.

If you prefer a smoother consistency, blend the mixture using an immersion blender or a regular blender in batches until you reach your desired texture.

Let the jam cool before transferring it to an airtight jar. This jam can be stored in the refrigerator for up to two weeks.