Fry bacon in a Dutch oven over medium heat until crispy. Use tongs to remove the bacon from the pot and place into a fine mesh sieve over a bowl to drain.
Drain all but 2 tablespoons of the bacon grease. Add the diced onion into the pot, and cook until translucent, about 4-6 minutes.
Add the bacon back to the pot along with all of the remaining ingredients. Stir everything together. Increase heat to medium high until you get a gentle boil, then reduce heat to slowly simmer the mixture for 30-45 minutes, stirring occasionally, until mixture is thick. Remove from heat.
Use on biscuits, crackers, eggs, grilled cheese, burgers, vegetables and more. The jam will keep in the refrigerator for 2-3 weeks.