Step 1

In a large skillet on the stove-top, cook the bacon until crispy.

Step 2

Remove cooked bacon from the pan and transfer to several layers of paper towels and allow the bacon to cool.

Step 3

Pour off all but about 2 tablespoons bacon grease from the pan.

Step 4

To the pan add the onion and garlic and cook over medium heat until the onions are translucent.

Step 5

Add apple cider vinegar, brown sugar, maple syrup and coffee to the pan and continue to cook until the mixture begins to boil.

Step 6

While you are waiting for the mixture to boil, chop the bacon into small pieces.

Step 7

Add chopped bacon to the boiling mixture in the pan.

Step 8

Allow the mixture to come back to a boil.

Step 9

Carefully pour the mixture into a 6 quart or larger slow cooker.

Step 10

Cover and cook on HIGH for 4 hours, or until the liquid is thick and syrupy.

Step 11

Turn off the slow cooker, remove the lid and allow the bacon jam to cool to room temperature.

Step 12

Pour into a food processor and pulse until mixture is a smooth consistency.

Step 13

Store in air tight container in the refrigerator for 2 to 4 weeks or in the freezer for up to 1 year.