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In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
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Two Ways to Finish:
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StoveTop: cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
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Slow-Cooker: Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
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Note:
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**If you are having issues cooking off liquids - at the end of the cooking time, you can add a cornstarch slurry (2 Tbs cornstarch to just enough cold water to make a smooth paste) and add to jam mixture to thicken. Since this recipe CANNOT be canned. (Bacon is unsafe to can due to its extreme fat content) using cornstarch is permissible here.
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Makes Approx: One Pint
