Chop your bacon and cook until almost crisp, stirring it around often.
Drain all but ½ tbsp or so of the bacon grease out.
Add in the onions and sauté for about 5 minutes.
Next, add in the jalapeño and garlic and sauté for 1-2 minutes, stirring the whole time.
Add in brown sugar, vinegars and Papa Paulo Port. Stir and bring to a simmer over medium heat.
Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
Taste and adjust seasoning to your preference if necessary.
Remove Thyme sprigs and allow the mixture to cool.
You can then pulse the jam a few times in your food processor for a finer jam or leave it as is. Up to you.
Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick.