Dice bacon into small pieces.

In a large skillet over medium-high heat, cook bacon in 2 batches, stirring occasionally, until crisp, about 10 to 12 minutes per batch.

Transfer bacon to a paper towel-lined plate to drain, reserving the rendered fat.

Pour off all but 2 tablespoons of fat from the skillet.

Thinly slice the onions.

Smash and peel the garlic cloves.

Add onions and garlic to the skillet.

Cook, stirring, until onions are translucent, about 10 minutes.

Transfer onion mixture to a 6-quart slow cooker.

Add fresh thyme leaves, cider vinegar, brown sugar, and brewed coffee to the slow cooker.

Chop the cooked bacon into small crumbles.

Add bacon crumbles to the slow cooker.

Stir all ingredients to combine.

Cover and cook on high for 2 1/2 hours.

Uncover and continue to cook until the onions are caramelized, about 1 hour more.

Note: The jam will thicken as it cools.

Let the bacon jam cool completely.

Refrigerate the bacon jam until ready to jar.

Portion the cooled jam into 4 1-cup jars.

Cut scraps of fabric with pinking shears and tie over the lid with twine for decoration.

Tie a spreader to the jar with ribbon.

Store in the refrigerator for up to 4 weeks.