Cook your bacon by placing the strips on a parchment-lined baking sheet and placing in a cold oven. Turn on the oven to 400 degrees and cook the bacon until lightly browned, but not crisp. Times will vary based on your oven. Remove the bacon strips from the pan (save some of the bacon grease) and roughly chop.
In a cast iron skillet on medium heat, place about two tablespoons of bacon grease and fry the diced onion and garlic translucent before adding the bacon and cooking for an additional 5-10 minutes until the bacon begins to darken.
Add the remaining ingredients (except water) and reduce to a simmer. Continue simmer on low for up to 2 hours adding 1/4 of a cup of water if needed to keep the mixture a consistency of pudding.
Continue to cook until the color reaches a rich brown color and the bacon and onions become indistinguishable from each other. Cool for about 15-20 minutes and then place in a food processor. Quickly pulse to chop, but be sure to leave some texture to the jam.
Use your bacon jam as a spread on crostini appetizers (topped with anything), sandwiches, or of course, biscuits. Will keep in refrigeration for up to two weeks.