Cut the bacon into approx 1 cm wide pieces and fry on medium high heat until they begin to brown (approximately 10-15 minutes)
Remove the bacon from the pan and transfer to a paper towel, set aside. Keep the fat from the bacon in the pot and add the onions.
Cook the onions until they begin to soften (10 minutes or so)
Reduce the heat to low, add the coffee, honey, cumin and bacon and allow to simmer for 35-40 minutes or until the mixture has begun to thicken and become jam like in consistency
Once it has reached the desired consistency, stir in the balsamic vinegar
Transfer the mixture to a food processor and pulse 3-4 times so the bacon is broken down into smaller pieces, don't over do it as the jam should be chunky rather then a paste/puree
Transfer to a airtight container and store in the fridge for up to 3 weeks