Preheat the oven to 425ºF. Line a baking sheet with foil (for easier clean-up) and rest a wire rack on top. Lay the bacon on top of the wire rack, making sure none of the pieces overlap. Bake until crispy, about 15-20 minutes.

Coarsely chop the bacon and set aside.

Spoon one tablespoon of bacon grease from the baking sheet into a medium cast-iron skillet or pan and heat over medium heat.

Add the chopped and garlic and cook until the onions are translucent, about 5 minutes.

Add the rest of the ingredients to the pan and bring to a boil, stirring to scrape up any crispy browned bits from the pan.

Transfer to a slow cooker with the chopped bacon. Cook on low, covered for 6-8 hours, or until liquid is syrupy.

Transfer the cooked jam to a food processor and pulse a few times to chop it up a bit. Transfer to prepared jam jars and refrigerate for up to 1 month.