in a large skillet over medium heat, cook the bacon until it’s brown and crispy. you may need to do this in two or three batches, depending on the size of your skillet.

drain the cooked bacon on paper towels and set aside.

pour off all the bacon fat from the pan except for a tablespoon or two.

with the heat on medium-low, saute the onion and garlic in the bacon fat for a minute or two, until they are translucent.

add the apple cider vinegar, brown sugar, maple syrup, molasses, espresso, thyme leaves, whiskey, cayenne pepper and espresso powder.

turn the heat up to high, and boil the ingredients for 2 minutes, stirring constantly.

turn the heat off and add in the bacon, stirring to combine.

if using a crock pot, transfer the mixture to the crock pot and cook on high, uncovered for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process, and if the jam gets too dry, add a tablespoon or two of water.

if cooking on the stove, transfer to a medium-sized dutch oven or tall-sided pot and cook on medium low for 4-4 1/2 hours, or until the mixture is thick and burnished. stir every so often during the cooking process and, as above, if the mixture gets too dry, add a tablespoon or two of water.

transfer the jam to the food processor and pulse until coarsely chopped.

portion the jam into glass jars (two 6-ounce jars, or three 4-ounce jars), and allow to cool to room temperature before putting the lids on.

transfer to the fridge, where it will keep for up to a month. be sure to write the date you made it on the jar!