Put half the bacon in a skillet and cook it over medium-to-low heat, stirring, until the bacon pieces are crisp. Depending on the bacon you use, you may need to add a drizzle of oil to the pan at the beginning to get things going.
Use a slotted spoon to scoop out the bacon pieces and drain them on a paper towel.
Drain off excess oil from the pan, and fry the rest of the bacon the same way.
In a heavy-duty medium saucepan, heat the brown sugar and sorghum syrup, cook over medium heat, stirring only enough to make sure the ingredients are well-mixed. (Otherwise, you can swirl the pan.)
Cook until the mixture darkens and thickens a bit, about 5 minutes.
Remove from heat and add the water or stock and the Tawny Port. The mixture may steam and bubble up a bit, so be careful.
Place the pan back on the heat and simmer until the syrup has been reduced by half, about 10 minutes.
Add the bacon and the soy sauce to the saucepan and bring the jam mixture to a simmer again, until the mixture is thick and sticky.
Remove from heat, add a few turns of black pepper, let cool to room temperature. **Jam may be refrigerated for 3 days.**