Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside
reserve 1 tablespoon of the grease in the pan
Add the onions and saute until tender, about 5-7 minutes
Add the garlic and saute until fragrant, about a minute
Add the vinegar and deglaze the pan
Add the coffee, brown sugar, maple syrup, Buffalo Blush Wine, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours
Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon
Notes
**If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.**