Slice the bacon into 1/2 inch strips.

Add the bacon to a large Dutch oven over medium-high heat.

Cook the bacon until it gets brown and crisp, 10 to 12 minutes.

Take the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Leave 2 tablespoons of bacon grease in the pot, pour off the rest.

Reduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn.

Return the bacon to the pan.

Add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper.

Reduce the heat and simmer for 45 minutes.

Transfer to a food processor and pulse until everything is finely chopped. Pour everything back into the pan and cook for another 15 minutes.

Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out.

Take off the heat and let cool slightly. Transfer to jars.