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Heat olive oil in a large frying pan over medium heat.
Add bacon and fry, stirring occasionally, for 5 to 10 minutes or until crisp and golden and the fat has rendered.
Remove with a slotted spoon and drain on paper towel.
Add onion to the bacon fat (red onions make it fruitier; brown onions more caramel-flavoured) and cook over low heat, stirring occasionally, for about 15 minutes or until starting to caramelise.
Add garlic and cook, stirring occasionally, for another 5 to 10 minutes, until soft.
Return bacon to pan and stir in sugar.
Add red wine and red-wine vinegar for the fruity version, or coffee and malt vinegar for the caramel version, then season to taste with salt and freshly ground black pepper.
Reduce heat to low and cook, stirring constantly to make sure it doesn’t catch on the pan, for about 15 minutes or until it becomes sticky and jammy.
Refrigerated, bacon jam will keep for up to a month.