Cut the bacon into small strips with scissors or a sharp knife. In a large skillet, or a 3+ quart Dutch oven or pot, cook the bacon until most of the fat is rendered out, about 12 minutes. Stir the bacon occasionally.

While the bacon is cooking, chop the onion to a small dice and set aside. Cut the figs to a small dice and set aside. Mix the instant espresso with hot water and set aside. Measure all other ingredients and set aside.

Remove the bacon from the pan with a slotted spoon and drain on clean paper towels atop a plate. Remove some of the bacon fat, leaving behind 2 tablespoons.

Add the chopped onions and figs to the to the remaining bacon fat, cover with a tight-fitting lid and let sit for 25 minutes. Do not lift the lid.

After 25 minutes, remove the lid and stir the ingredients. Add the remaining ingredients and allow to cook an additional 20 minutes. Add an additional tablespoon of bacon fat, if necessary. Return the bacon to the pot and cook 10 minutes more.

The consistency should be sticky and jam like.