Place a non stick frying pan onto a medium temperature and brown the bacon a few slices at a time

Remove from the pan and roughly cut up and set aside

Place the lard into the pan and add the onions

Sauté until soft and then add the garlic, ginger and cayenne

When you can smell the spices add the mustard and the whisky

Stir to combine and bring to the boil

Add the vinegar, syrup and fructose and stir until the fructose has dissolved

Bring back to the boil and then return the bacon to the pan

Lower the temperature slightly and leave to simmer for half an hour

Once the mixture is thick remove from the heat and leave to cool slightly

Place into a blender and blitz until you have a coarse texture

Pour the jam into a sterilized glass jar

When completely cool put the lid onto the jar and store in the fridge