Jam is made using fruit and sugar, while jelly consists mainly of fruit juices and a gelling agents; any pulp is strained out. A fruit spread is jam with no added sugar., while in contrast, conserve is much sweeter and uses whole fruits. As a result it can also be chunkier than jam.
I find that the "fruit spreads" I have come across do not have added sugar. The sweetening agent is generally a fruit juice such as pear juice. The "fruit spread" can still have a high sugar content from the naturally occurring fructose in the fruit. My husband and I both have diabetes and use the fruit spreads modestly on our toast etc. I have also used them as part of a filling gin a sponge and in "jam tarts" in the past. The most common brands appear to be two imported from France (found in supermarkets and health food shops and they offer a very wide range of flavours) and an Australian brand (Dick Smith, which does not offer the diversity of flavours offered by the French brands). I sometimes use the jars of fruit spreads in gift baskets, particularly for those on specials diets. Hope this helps
How interesting. I always just clumped them all into the same category. Maybe I'll have to look at them a little closer in the future.
I never gave it much thought either. I used to just think conserve was a fancy name for jam to people into paying more. But then one day I saw a jelly preserve, and noticed the texture was quite different, so it got me interested in what the actually differences were. I now go for fruit spread whenever possible because it has no added sugar, but tastes just as good.