How to Make It
In a large saucepan, cook bacon over medium heat until fat is rendered and bacon is lightly browned, about 2 minutes. With a slotted spoon, transfer bacon to a paper towel. Pour off excess oil from pan and add onions and garlic. Cook over a medium heat, until onions are translucent, about 5 minutes (being careful not to burn the garlic). Add vinegar, brown sugar, maple syrup, and coffee. Bring to a boil, stirring frequently. Add in cooked bacon and stir to combine. Cook on low for 20 to 30 minutes until thickened. Remove mixture from heat, allow to cool and store in an air tight container in the refrigerator for up to 4 weeks.
If you prefer a smoother jam constancy, after jam has cooked and thickened, transfer warm jam to a food processor and pulse until coarsely chopped. Then allow to cool before storing in the refrigerator.