A beautiful and savory marmalade, this is fantastic served hot, cold, or at room temperature. Try it as a topping for clam chowder, an accompaniment to fried chicken and waffles, or a foil for a cheese plate. I guarantee that you'll eat this quicker than you're worried about it lasting. But if you must know, it should keep in the refrigerator for a few weeks and it freezes well, too.
Heat the oil in a stockpot over medium-high; add the onion and garlic paste, and cook, stirring constantly, for 5 minutes.
Stir in the coffee, bourbon, vinegar, maple syrup, brown sugar, and bacon, and bring to a slow rolling boil. Cook, stirring occasionally, until the mixture is reduced by about two-thirds and becomes darker and richer but not tacky, about 40 minutes.