Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.

Drain all but one Tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.

Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.

Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.

Transfer the mixture to a food processor and process until it's coarsely chopped. Let the Bacon Jam cool, refrigerate in a covered container for up to 4 weeks.