Cut the bacon into 1 inch strips. Add the bacon to a Dutch over over medium high heat. Cook the bacon stirring frequently until the bacon is browned. Use a slotted spoon to transfer the bacon pieces to a plate lined with paper towel.
Drain all but 2 tablespoons of the bacon grease to a heat proof jar with tight fitting lid. Save the bacon drippings in the fridge for future cooking or baking.
Place the Dutch oven back over the medium heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for eight minutes or until the onions are translucent.
Add remaining ingredients, stir well and drop the heat again, this time to low. Bring to a boil stirring frequently and boil hard two minutes. Add the browned bacon into the onions and liquid.
Stir occasionally to prevent things from sticking, adding 1/4 cup of water if it seems to be drying out. When the onions are soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let it sit for five minutes.
Transfer the contents of the Dutch oven into the work bowl of a food processor that has been fitted with a blade. Fit the lid in place and pulse several times until you get the consistency of a jam that is spreadable. Spoon into jars with tight fitting lids and decorate for gift giving. you can store this jam in the fridge for one month. You can also eat it cold, room temperature or heated up.