Remove the bacon mixture and drain the fat through a colander. Return the bacon to the pan, along with the thyme, wine, vinegar, and sugar. Bring mixture to a boil, then lower the heat to a simmer.
Reduce until most of the liquid has evaporated and the jam has thickened, about 30 - 35 minutes.
Serve warm. The jam will keep stored in the refrigerator for 1 week.
Recipe by Slice of Jess at https://sliceofjess.com/chef-bruce-moffetts-bacon-jam-from-barringtons/