Crock Pot Bacon Jam

• 1½ pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• ½ cup cider vinegar
• ½ cup packed brown sugar (dark or light, but I used light)
• ¼ cup pure maple syrup
• ¾ cup brewed coffee
• ½-1 tsp red pepper flakes

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned
2. With a slotted spoon, transfer bacon to paper towels to drain
3. Pour off all but 1 tablespoon fat from skillet (reserve for another use)
4. Add onions and garlic, and cook until onions are translucent, about 6 minutes
5. Add vinegar, brown sugar, maple syrup, red pepper flakes, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes Add bacon and stir to combine
6. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3½ to 4 hours
7. Transfer to a food processor and pulse until coarsely chopped
8. Let cool, then refrigerate in airtight containers, up to 4 weeks.