In a large frying pan, fry batches of the chopped bacon until bacon is lightly crispy.
Drain all but 1 tbsp of the bacon fat.
Add the chopped onions and minced garlic on low-medium heat and cook for about 10 minutes, until onions are soft.
Transfer fried bacon and onion mixture to a medium Le Crueset pot.
Add vinegar, brown sugar, maple syrup and coffee and on low heat cook for 1 1/2- 2 hours.
Stirring occasionally.
Remove from heat and let cool.
Once cooled, add bacon mixture to a food processor and process until finely minced (jam consistency)
Pour into a glass jar and store in the refrigerator