Using a large Dutch oven or heavy-bottomed pot, cook bacon over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Then reduce the heat to medium and add the onion, shallot, and garlic to the rendered fat in the pot.

Cook, stirring occasionally until the onions are completely softened, about 10 minutes.

Add the bacon back to the pot, then the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice, and chili powder.

Stir occasionally as you bring it to a simmer (cut down the heat if it’s actually boiling) and cook until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail across the bottom of the pot, 1 to 1 1/2 hours.

Remove the bacon mixture from the heat and allow it to cool for 15 minutes.

Transfer the mixture to the bowl of a food processor using a slotted spoon, make sure to discard any excess fat.

Pulse the bacon mixture until finely chopped, about five pulses, or to your desired consistency.

If you plan to store the jam in the refrigerator, store it in a tight-fitting glass jar.

Serve your Pioneer Woman Bacon Jam at room temperature.