Garlic Aioli

1. In a small bowl combine all of the aioli ingredients. I like to use a Microplane to grate the garlic. Whisk to combine and set in the fridge to rest until needed.

Crispy Bacon

1. Using kitchen shears, cut bacon into small pieces and place it inside a large skillet. Turn on medium to medium-low heat and look until the bacon bits are nice and crispy. 
2. Remove the bits from the skillet with a slotted spoon and place them on a plate lined with paper towels to cool and drain until needed.

Cream Cheese Filling

1. Preheat the oven to 400 degrees.
2. Freshly grate the cheddar cheese.
3. In a bowl, add the softened cream cheese, grated cheddar cheese, and the rest of the ingredients. Mix with a spatula until combined and smooth.

Assembly

1. Slice each jalapeño in half. Scrape out the seeds and ribbing of each pepper with a spoon.
2. Spoon some of the cream cheese mixture inside each jalapeño and place them on a baking sheet lined with foil or parchment paper. Stuff each one until all the cheese is used.
3. Place in the oven and bake for 10 minutes.
4. Once the poppers have finished cooking, remove them from the oven.
5. In a bowl add the crispy bacon bits and 1-2 tablespoons of desired jam. Mix gently until the bacon is coated. Wait to do this until right before serving to keep the bacon as crispy as possible.
6. Spoon garlic aioli into a zip-tip bag and snip a very tiny bit off the corner. Drizzle aioli over the top of each popper. Place on a platter and serve immediately hot and fresh!