Heat a large heavy skillet or Dutch oven over medium-high heat. Cook bacon until it starts to brown, 10 to 12 minutes.
With a slotted spoon, transfer bacon to a paper-towel-lined plate. Drain off all but 2 tablespoons of the bacon fat in skillet.
Reduce heat to medium. Add onions and garlic and cook until onion begins to soften, about 5 minutes, stirring frequently so garlic does not burn.
Return bacon to skillet and add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper.
Reduce heat to low and simmer for 45 minutes. Transfer mixture to a food processor and pulse briefly until finely chopped.
Return mixture to pan and cook for another 15 minutes, stirring occasionally.
Add bourbon and gently simmer for 30 minutes more, or until jam is thick, syrupy, and dark in color. NOTE: if at any point the mixture starts to stick to the bottom of the pan and starts to look more like paste than jam, add water, 1/4 cup at a time.
Remove from heat and let cool slightly. Refrigerated in an airtight container, bacon jam will keep for 3 to 4 weeks.
Recipe excerpted with written permission from Breakfast for Dinner cookbook (Quirk Books)