In jelly, the fruit contained is in the form of juice. Thus, the only thing “strawberry” in strawberry jelly is strawberry juice. That’s why it’s more gelatinous and easier to spread – it’s just goo (juice and pectin, technically).

In jam, the fruit contained is in the form of pulp. So, your grape jam actually does have some thoroughly smashed-up pieces of grapes.

In preserves, the fruit contained is in the form of larger chunks. However, it should be pointed out that, in many places, the differences between preserves and jam are negligible and the terms are often used interchangeably.

The term “marmalade” is usually applied to citrus preserves (like oranges, lemons, limes, or grapefruits). If you’re wondering why they didn’t just call them “citrus preserves”, it’s because of the French.

Oh and “fruit spread”? That’s just a jam or preserve made without sugar.