In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 10-12 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 5 minutes.
• You can also make this in a crock pot. After adding bacon back to the skillet with the onions, transfer mixture to a 6-quart crock pot and cook on high, uncovered, for about 3 hours. Then finished in the food processor.
• Jam can be stored for up to 4 weeks in airtight containers in the refrigerator.