Dice the bacon into small pieces. Add to pan and cook over medium heat.
Once bacon is crisp and brown, remove from pan. Reserve one tablespoon of grease in the pan.
Add the onions, apples, jalapenos, and garlic to pan and cook until onions are tender. Making sure to scrape up any brown bits, left by the bacon, as you stir.
Add the bacon back to the pan with the veggies.
Add coffee, maple syrup, vinegar, and chipotle powder to pan and stir to combine.
Cook over low heat for about 2 hours. If the jam seems too dry before the end of the cooking time, add more coffee or water, 1/4 cup at a time.
Once jam has thickened, remove from heat. Add 2/3 of the jam to a food processor and pulse a few times. Alternatively, use an immersion blender to roughly puree part of the jam. Mix back together with the other 1/3 of the remaining mixture and stir to combine.
Transfer to a jar with a lid. Store in fridge.