Place a large pot over medium-high heat. Add the bacon and cook until crispy, about 8 to 10 minutes, stirring often. Remove the bacon to a paper towel-lined plate. Discard all but 3 tablespoons of the bacon grease.
Add the onions to the pot and cook in bacon fat until soft, about 3 to 5 minutes. Add the garlic and cook for 2 minutes, stirring frequently to prevent burning.
Return the bacon to your pot and add the ground cinnamon, ground nutmeg, cayenne, and dijon. Stir until everything is incorporated.
Pour in 1 cup of Torani Bourbon Caramel syrup, stir to combine.
Reduce heat to medium-low. Cover and simmer for 15 minutes.
Uncover the pot and cook for another 30 minutes or until the liquid in the pot has thickened to a syrup-like consistency.
If you want your jam chunky, remove the jam from heat and allow to cool for 10 minutes. Transfer to a mason jar (or airtight container) and place in the fridge to cool completely.
If you want your jam a bit smoother, transfer the jam to a food processor immediately after cooking and pulse until your desired consistency is reached.Transfer jam to a mason jar and store in the fridge.
This jam will thicken up in the fridge. You can eat it straight out of the jar or put some in a bowl and warm it up in the microwave before using.If Torani is not available where you live, substitute 1/4 cup brown sugar, 1/2 cup bourbon, and 1/2 cup maple syrup in its place.