Cook the bacon in a large saucepot over medium high heat, until the edges start to crisp, about 8 minutes.

Using a slotted spoon, remove the bacon to a paper towel-lined plate. Leave the drippings in the pot.

Add the onions, peppers and garlic to the pot and reduce the heat to medium. Sauté until tender, about 5 minutes.

Add the bacon and the remaining ingredients. Bring to a boil over medium heat.

Cook, stirring often for 30-35 minutes. The mixture will thicken and become syrupy.

Remove from heat and serve on meat, sandwiches or crackers.

The jam can be stored in the refrigerator for a couple of weeks. It will harden when cold. Reheat in the microwave or on the stovetop.