Cook the Bacon:

1. Cook Bacon: In a large, heavy-bottomed pot or Dutch oven over medium heat, add chopped bacon. Cook, stirring occasionally, for 8-10 minutes until bacon is crispy and fat is rendered. The bacon should be browned but not burnt.
2. Remove Excess Fat: If there’s more than 2-3 tablespoons of bacon fat in the pot, pour off excess (save it for cooking other things!). Leave enough to cook the onions—about 2-3 tablespoons.

Build the Base:

3. Caramelize Onions: Add diced onions to the pot with the bacon and rendered fat. Cook over medium heat, stirring frequently, for 12-15 minutes until onions are soft, golden, and caramelized. They should be translucent and sweet-smelling.
4. Add Garlic: Add minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Add Remaining Ingredients:

5. Add Tomatoes and Liquids: Add diced tomatoes (with their juices if using canned), brown sugar, apple cider vinegar, and coffee to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot.
6. Season: Add black pepper, smoked paprika, and red pepper flakes if using. Stir to combine. Taste—you likely won’t need salt due to bacon, but add a pinch if desired.

Simmer and Reduce:

7. Bring to Boil: Increase heat to medium-high and bring mixture to a boil, stirring occasionally.
8. Reduce and Simmer: Once boiling, reduce heat to medium-low. Simmer uncovered for 40-50 minutes, stirring every 10 minutes or so, until mixture has thickened considerably and most liquid has evaporated. The jam should be thick, glossy, and spreadable—not soupy.
9. Adjust Consistency: If jam is too thin, continue simmering. If too thick, add a splash of water or coffee. The jam will thicken more as it cools.

Optional Processing:

10. Process if Desired: For smoother texture, use an immersion blender to briefly pulse the jam a few times, leaving some texture. Or transfer half to a food processor, pulse briefly, and return to pot. This is optional—chunky jam is also delicious.

Cool and Store:

11. Cool: Remove from heat and let cool for 10-15 minutes. The jam will continue to thicken as it cools.
12. Store: Transfer to clean glass jars. Let cool completely, then cover and refrigerate.