1 cup apple cider or apple juice (I prefer apple cider)
1/4 cup apple cider vinegar
Cook bacon in skillet over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Remove all but 2 tablespoons of the bacon fat drippings from the skillet.
Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 6-7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, apple cider or juice, apple cider vinegar, and season with Kosher salt. Bring the bacon jam mixture to a boil, stirring occasionally, and then reduce heat to low. Return the bacon to the skillet and simmer all together until onions are very soft and the mixture has thickened to the consistency of jam. If the mixture becomes too dry before the onions become super soft, add apple cider/juice or water 1/4 cup at a time. You goal is to have the onions meltingly soft and the mixture to be thick and syrupy.
Let bacon jam mixture cool and then pulse in food processor or with immersion blender to desired consistency. Once completely cool, store in refrigerator for several days or freeze. This bacon jam is the perfect condiment for egg sandwiches, burgers, avocado toast, sandwiches, and anywhere else you would use BACON!