Once hot, add the bacon and onions, stirring occasionally.
Cook the bacon and onions until the bacon renders its grease and the onions are translucent.
Discard all but about 1 TBS of the bacon grease.
Add bourbon or brandy. Use it to deglaze the pot, scraping up all the good bits.
Turn off saute and add remaining ingredients. Stir until combined.
Put on lid and pressure cook high for 10 minutes. Quick-release pressure once time is up.
Traditional Method
Saute the bacon in a large pot until the bacon has rendered its grease Remove the bacon.
Discard all about 2 TBS of the grease and saute the onions in the same pot on low heat. Stir occasionally until they carmelize, up to an hour or so.
Add bacon back to the pot and turn up the heat. Add the brandy or bourbon and let evaporate a bit while stirring.
Add the remaining ingredients. Reduce heat to simmering.
Cook, stirring frequently until the jam has thickened.
The Finale
Use an immersion blender or a food processor to break up the bigger bits. If you like your jam a bit thicker, cook another 3-5 minutes (saute function on instant pot or simmer on low).
Refrigerate for up to two weeks. (I use a jar.) You can also freeze this for up to three months (as if it will last that long).