Place bacon in a cold Dutch oven on medium heat. Cook bacon until crispy, then drain half of the bacon fat (don't discard the fat save it for a later use). Keep the other half in the pan with the bacon.
Add onions and saute until translucent. Add brown sugar, garlic and dried spices, stir until sugar melts.
Add all liquid ingredients excluding ketchup. Simmer on medium heat and reduce by half.
Remove from heat and let cool to room temperature. Place mixture in a food processor with ketchup and blend to a chunky jam texture. Refrigerate for up to 30 days or freeze up to 6 months.