Add the diced bacon to a cold skillet and place over a medium-high heat.

Sauté the bacon, turning frequently, until it is brown, then use a slotted spoon to remove the bacon and set aside on a paper towel.

Remove all but three tablespoons of bacon fat from the skillet, reduce the heat to medium, and add the diced shallots to the hot bacon fat.

Sauté the shallots until they are soft and starting to brown.

Return the bacon to the pan and combine.

Add the crushed garlic, smoked paprika, red pepper flakes, brown sugar, maple syrup, and cider vinegar to the shallots and mix thoroughly.

Cover with a half cup of water and blend.

Allow the mixture to simmer and thicken, stirring regularly, usually 30-45 minutes.

Once the liquid has cooked off, remove from the heat and allow to cool to room temperature.

Place the bacon jam in a jar and store in the refrigerator for up to 3-4 weeks.