Place the bacon in a large saucepan on medium heat, and cook until golden brown. Drain off most of the bacon fat from the pan, and place back on the stove.
Add the onions and cook for another 5 minutes, stirring occasionally.
Add the garlic, paprika, cumin, pepper and chili flakes, and cook for 2 more minutes.
Add remaining ingredients, and reduce heat to low.
Cook for about 40 minutes, or until all the extra liquid has evaporated and the mixture is thick and jammy.
Remove from heat and allow to cool before using. The jam can be stored in the fridge for up to a month.