Cook the Bacon : In a large skillet or heavy-bottomed pan, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, take out the bacon and set it aside, leaving around 2 tablespoons of the rendered fat in the pan.

Sauté the Onion : Add the finely chopped onion to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until soft and caramelized, about 8–10 minutes.

Deglaze the Pan : Pour in the bourbon and apple cider vinegar, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes to reduce slightly.

Add Remaining Ingredients : Stir in the brown sugar, maple syrup, Dijon mustard, Worcestershire sauce, black pepper, red pepper flakes (if using), and smoked paprika. Mix well to combine.

Simmer with Bacon : Return the cooked bacon to the pan and reduce the heat to low. Simmer the mixture, stirring occasionally, for 20–25 minutes, or until thickened to a jam-like consistency.

Blend and Cool : Allow the mixture to cool slightly, then pulse it in a food processor or blender until the desired consistency is reached. You can leave it chunky or make it smoother based on your preference.

Store and Serve : Transfer the jam to a clean jar and let it cool completely before sealing. Serve at room temperature or warmed slightly.