Step 1

Start by cutting up a pound of bacon into 1 inch pieces and frying it all up in a large skillet over medium high heat.  Cook the bacon until it is done, not crispy but browned.

Step 2

Remove the bacon from the pan with a slotted spoon and drain off most of the grease, leaving only about 1 tablespoon of grease in the skillet. Add in the diced onions and cook for 3-4 minutes and then stir in the maple syrup, brown sugar, coffee, apple cider vinegar and spices and bring all of that to a boil.

Step 3

Add the bacon back into the jam and boil for 1-2 minutes and then transfer the to a slow cooker. Cook on High for 4 hours UNCOVERED, stirring occasionally.

Step 4

Serve immediately or let cool to room temperature and refrigerate in an air tight container for up to 2 - 4 weeks.