Once cooked, remove bacon and all but one tablespoon of reserve bacon fat. Sauté onions and garlic, making sure to gently scrape up all that yummy bacon bit goodness that might be stuck to the pan.
Then add the cider vinegar, maple syrup, and brown sugar to the pan, and add the bacon back to the pan, and simmer for 2-3 minutes.
Next, place the entire mixture in a slow cooker and cook on high for 2 to 3 hours or on low for 4-5 hours.
Finally, blend the mixture in a food processor. Serve immediately or let cool to room temperature, and then store in an airtight container in the refrigerator.
Notes
Bacon jam will keep in the refrigerator for up to 5-7 days.