In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of fat in the pan. Discard the rest.
Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Add remaining ingredients, stir well. Simmer on low heat for 10-15 minutes, stirring occasionally, ir until it starts to thicken and get a jam consistency.
Liquids should evaporate, at this time, add bacon. Stir well off heat and allow to cool slightly. This should leave you with a sticky bacon jam fit for any sandwich.
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Bacon jam can be kept in an airtight container for up to 4 weeks, however, allow to come up to room temperature or heat for a few seconds in the microwave before serving or attempting to spread.