Cook bacon in a large skillet according to package directions or until browned and crispy. Reserve 1 tablespoon of the drippings.   Set aside.

Saute onions in the reserved bacon drippings on medium heat in a large saucepan until tender.  If no drippings are available due to using lean bacon (such as turkey bacon), substitute canola oil instead.

Add garlic, and cook until aromatic.

Stir in the cider vinegar, deglazing the pan.

Add coffee, maple syrup, brown sugar and cumin.  Chop the chipotle peppers and add to the saucepan. Season to taste with salt and pepper.

Crumble the bacon and add to the pan, stirring well to incorporate.

Decrease heat to low and simmer until the liquid has been reduced and become syrupy, about 1 hour.

Transfer the mixture to a food processor and pulse until it is smoothed out bit, but maintaining some of the bacon texture.  Work in batches if necessary.

Store unused jam in a sealed container in the refigerator for up to 3 or 4 weeks.

Original recipe makes about 1 to 2 cups of jam.