In a stock pot over medium heat, cook the bacon to crisp and remove the cooked bacon pieces to drain on a paper-towel lined plate. Drain at least half the bacon fat from the pot, reserving the rest to cook your remaining ingredients.

Add the shallots to the remaining bacon fat in the pot and saute until soft, about 5 minutes. Add the garlic during the final minute of cooking the shallots. Add the brown sugar, coffee, vinegar and maple syrup to the shallots and garlic and simmer for 5 additional minutes.

Add the cooked bacon, chipotle pepper and water and stir gently to combine.

Reduce heat to medium-low and simmer for about 30 minutes, stirring often, until the liquid is evaporating and the jam is thick and syrupy.

Allow to cool to room temperature and store in an air-tight container in the refrigerator for up to 3 weeks.

To serve, warm the jam gently in the microwave. Pour atop cream cheese and serve with your favorite crackers.