Step 1

Slice the bacon into 1 inch pieces and cook over medium heat until just on the edge of crispy. I recommend using a cast iron skillet for this.

Step 2

Remove the bacon to a bowl or cutting board and drain off all about 2-3 TB of the bacon fat from your skillet.

Step 3

Add the onion, garlic and pepper flakes and continue to cook over medium heat until the onion is golden brown and translucent. While this cooks, chop the bacon down into 1/4 inch chunks.

Step 4

Once the onion is cooked, add the bacon and all of the remaining ingredients.

Step 5

Continue to cook over medium heat, stirring from time to time, as the liquid reduces (about 10-15 minutes). You'll know the jam is done cooking when it is thick and sticky. Test by dragging a spoon through it. It should take a few seconds for the trail to fill back in.

Step 6

Allow to cool until it stops bubbling, then transfer to the storage container of your choice.

Step 7

This jam should last at least a week or two in the fridge, thanks to the acidity of the vinegar.