And don’t forget marmalade. I use jam and jelly pretty much interchangeably, although I’m not likely to have jelly around, as I prefer jam. I still call it a peanut butter & jelly sandwich, though.
Of course you could also put butter and jelly on a biscuit, just like you might on toast.
I’ve never heard the second one referred to as cranberry jelly. That’s cranberry sauce in my lingo. So is the first, usually, but that one can be “cranberry jelly,” although it still doesn’t sound particularly familiar to me.
Yep. As Eliahna said, those biscuits look like what we’d call a scone.
This is a biscuit.
Unsweetened chocolate goes into some moles and in very small amounts.
Also, you’ll find in American cuisine as a “secret” ingredient to some chilies. I’d venture to guess that it was inspired by mole poblano.
I was quite accustomed to fried chicken as a savory or even spicy dish, but it is served with honey as a standard condiment in Colombia.
I tried a chocolate curryrecently. Quite nice, actually.
Interesting. Not something I would ever have thought of myself, but I could see how it would work.
Tomatoes in China are considered fruits in the se way that apples or grapes are fruit. They are found in fruit salads, atop cakes and served candied or sprinkled with sugar. You can even buy tomato birthday cakes.
There is also the small matter of a thing called “meat floss,” a kind of pork cotton candy found atop pastries.
And tomato ice cream.
I always think of corn, or maize if you prefer. In the South we make cornbread that is not sweet, but other places in the US make a very sweet, almost cakelike cornbread. Roasted fresh corn is savory, served with butter, salt and black pepper but often with other spices and herbs. Corn kernels are part of savory dips such as Texas caviar, often served with savory corn tortilla chips. And then there is sweet corn ice cream and all the much-maligned high fructose corn syrup to round up the sweet side.
Southern style chicken and waffles might be served with honey or maple syrup.
And, relatedly, one of the standard dipping sauces for Chicken McNuggets is honey.
Now should we get into a discussion of sweetbreads? 
Yeah, I think this is the source of confusion. “Peanut butter and jelly” is treated as the name of the dish, but many folks would use preserves or jam instead. But you’re never going to call it a “Peanut butter and jam.”
Jam and jelly are both very common here, but purple grape jelly is exceedingly common and is almost certainly the default for a PB&J sandwich.
Bread is an interesting addition to this category, because even though American white bread is chock full of sugar, I’d say it’s still considered a savory (or, perhaps, neutral) item by most. It’s not considered sweet, even though it’s probably fair to say it is. Same for commercial tomato sauces, ketchup, barbecue sauce, and lots of salad dressings. Made of sugar, but not seen as a sweet. As somebody who tries to make everything from scratch at least occasionally, it can be disconcerting how much sugar I have to add to certain things to make them taste “normal” sometimes.
I think this is more a case of one word simply referring to actually different items.
What UK calls biscuits, US calls cookies.
What US calls biscuits don’t exactly exist in the UK, but are closer to a scone or a soda farl.
UK and US use “cracker” pretty much the same, I think.
So the foods (more or less) exist the same in both countries, just the names are messy.
Perhaps served alongside a scoop of Heston Blumenthal’s Bacon and Egg Ice Cream for a Full English Breakfast dessert?
We used to eat avocado with a spoon of sugar, as children.
Served with oatmeal ice cream, it’s part of this complete breakfast.
