In a large dutch oven over medium heat cook the bacon until you have rendered off most of the fat and the bacon is crispy, about 10-15 minutes. Remove bacon from pan and set aside. Keep 3 Tablespoons bacon fat in the pan and discard the rest.

Add the onion and turn the pan to medium-low, cooking until the onion is caramelized and jammy, about 30 minutes. Make sure to scrape up the browned bits as you go. Stir in the bourbon and deglaze the pan.

To the pan add the apple cider vinegar, light brown sugar, and maple syrup and cook until syrupy, about 3-4 minutes. Add the bacon back into the pan, stir, and remove from heat. If the mixture is still liquidy, cook a few minutes more.

You can either keep it chunky or if you want a smoother jam, pop it in the food processor and pulse 10-15 times. Place in mason jars and refrigerate up to 1 week. Serve at room temperature.