In large skillet, cook bacon over medium heat, stirring often, until crisp,
10 to 15 minutes. Reserving 1/4 cup fat from pan and straining through
fine-mesh sieve, drain. Return reserved fat to pan; cook onion over medium heat, stirring often,
until softened and deep brown, 6 to 8 minutes. Add jalapeño peppers, garlic and salt; cook, stirring often, until jalapeño peppers are softened, about 4 minutes. Scrape onion mixture into saucepan. Add bacon, maple syrup, vinegar, pepper and 1/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring often, until mixture is thickened and reaches jam-like consistency, about 10 minutes. Let cool completely. Enjoy!