In a saucepan over medium heat, cook the bacon. The bacon should start to soften but not color at about 10 mins.
Bring the bacon and bacon fat to a boil, add the onion, stir to combine and let the onion bacon mixture cook for another 8-10 minutes until the onions become translucent and soft.
Add the garlic and cook for 1-2 mins.
Add the vinegar and stir well, scraping up any brown bits from the bottom of the pan.
Add the maple syrup, ketchup, cayenne, nutmeg and cinnamon. Stir to combine.
Allow mixture to cook for 15 mins and add the bourbon.
Reduce the heat to low and simmer for 45 minutes or until the mixture has thickened and is the consistency of a preserve or jam.
Line a rimmed baking sheet with parchment paper.
Spoon the jam onto the baking sheet and refrigerate until cool, about an hour.
Spoon the cooled jam into a food processor fitted with the steel blade, pulse until the mixture has a homogenous texture and the fat emulsifies into the jam. Scraping down the bowl occasionally.
Store in an air-tight jar in the refrigerator.