Step 1

Place a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned. Use a slotted spoon to transfer the bacon to paper towel-lined plate to drain.

Step 2

Pour off all but 1 tablespoon of the bacon grease from the skillet. (You can reserve the rest of the grease for another use.)

Step 3

Add the onions and garlic to the skillet and cook until onions are translucent, about 6 minutes

Step 4

Add the vinegar, brown sugar, maple syrup, red pepper flakes, and coffee to the skillet. Bring everything to a boil, stirring and scraping up browned bits from bottom with a wooden spoon. Cook for 2 minutes, add in the bacon, and stir to combine.

Step 5

Transfer mixture to a slow cooker and cook uncovered on HIGH for 3 1/2 to 4 hours, until the liquid is syrupy.

Step 6

Transfer the bacon jam to a food processor and pulse until it's coarsely chopped.

Step 7

Let the jam cool, and then refrigerate in an airtight container for up to 4 weeks. (or freeze for up to 6 months)