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In a large pot or skillet, cook bacon over medium heat until crispy. Remove bacon pieces to a paper towel to drain.
In the pot with the bacon fat, add the diced tomatoes, onion, garlic, vinegar, sugars, and spices.
Stir to mix. Bring to a gentle boil.
Reduce temperature to simmer and cook for 30 minutes stirring every 10 minutes.
After 30 minutes, the volume/liquid should be reduced by half. Add the cooked bacon and stir to continue.
Cook for another 20-30 minutes, stirring often, until the majority of the liquid is evaporated and the jam has a thick consistency.
Remove from the heat and serve or let cool and store in the refrigerator.