1. In a medium sauté pan, cook bacon over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn (about 10 min.). Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to drain.
2. Remove all but ¼ cup bacon fat from the pan.
3. Add onions to the pan; cook and stir until onions are caramelized (about 10 min.), stirring often.
4. Add garlic; cook and stir for 1 min. Add brown sugar, syrup, vinegar, zest, juice, cinnamon, red pepper flakes and cooked bacon bits.
5. Remove pan from heat; stir in whiskey.
6. Return pan to heat; reduce heat to low and simmer, stirring occasionally, until mixture is thickened and thinly coats the back of a metal spoon without dripping off (about 6 min.). Jam will be loose when hot but will thicken as it cools.
7. Serve slightly warm or at room temperature.
8. Jam may be stored in the refrigerator, covered, for up to 5 days (see Tasty Tip below).

Tasty Tips:

• The jam will set as it cools and a tiny bit more in the refrigerator. Be careful not to overcook it, or it will be too firm. If it seems too loose after cooling completely, you can cook it a bit longer.
• The jam is best served slightly warm or at room temperature. If you store it in the fridge, remove it a couple of hours before serving and/or warm it gently in the microwave or on the stovetop before serving.