Step 1: Cook the Bacon
1. Cook Bacon: In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5–7 minutes.
2. Drain: Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease, leaving the rendered fat in the skillet.

Step 2: Caramelize the Onions
1. Add Onions: In the same skillet with the bacon fat, add the sliced onions. Season with a pinch of salt and pepper.
2. Cook Slowly: Reduce the heat to medium-low and cook the onions, stirring occasionally, for about 20–25 minutes until they are soft and caramelized. If they start to stick, add a splash of water to deglaze the pan.

Step 3: Combine Ingredients
1. Add Bacon and Flavorings: Once the onions are caramelized, return the cooked bacon to the skillet. Stir in the maple syrup, bourbon, apple cider vinegar, and Dijon mustard.
2. Simmer: Increase the heat to medium-high and bring the mixture to a simmer. Cook for an additional 5–10 minutes, stirring frequently, until the liquid thickens and the jam becomes sticky.

Step 4: Cool and Store
1. Cool: Remove the skillet from heat and let the jam cool slightly.
2. Store: Transfer the jam to a clean jar or airtight container. Allow it to cool completely before sealing.