I’ve tried this one:
http://www.britishcornershop.co.uk/britishfood.asp?id=TJ0971
-It’s a bit like Worcester sauce, but milder - it’s not thick like tomato ketchup.
Lizano Sauce… it’s made of a bunch of veg. Mmm, tasty.
Grape jam (= grape jelly) is not remotely the largest selling variety of jam in the U.S. either. Strawberry jam is probably the most common sort of jam. I can’t find any website with sales figures for jam, but just Google on “grape jam” and “strawberry jam” and note how many more references there are to “strawberry jam.”
sesame seeds make tahini
hazelnuts make Nutella
Jam isn’t jelly. Jelly is made from the strained juice - jam contains actual fruit - either as pulp or pieces. I understand the terms are used somewhat interchangeably - and that there’s a slight tendency to use ‘jam’ as a generic in the UK, and ‘jelly’ as a generic in the USA, but they are different things, or should be.
That’s an interesting theoretical distinction, but I don’t think most people in the U.S. make any distinction between jam and jelly in their usage.
As others have pointed out, a convincing opening axiom that the rest of us are likely to give the nod to! While I’ll agree that grape is going to be among the first ten that come to mind…
guava jelly
crabapple jelly
apricot jelly
blueberry jelly
pear jelly
scuppernong jelly
peach jelly
fig jelly
I’m not much of a sweet tooth but my folks made jelly from pretty much anything that was more akin to a fruit than a vegetable, mineral, or critter.
Some of the vegetbles got a pretty close scrutiny as well.
Interesting… is it the case that jelly is simply far more common than jam? - thing is, I used to think that ‘jelly’ was the American term for ‘Jam’, but someone (here, I think) corrected me, saying ‘no, you have both, we have both, it’s just that we prefer jelly, so that’s what you hear us all talking about.’
Jelly isn’t used interchangeably for jam around here. Maybe it’s because we have strong associations with farming. I think the people that call jam by jelly are the same that see a bull and ask how you milk it… They’ve never seen food come from anything other than a store or restaurant.
Scuppernong jelly? What do you make that out of? Snozzberries?
Hm. That might require a poll. I learned at a fairly young age that jam was the good stuff and jelly was the cheap stuff. Jam has lots of smooshed up actual fruit, jelly is basically like Jello.
You’re wrong. The jelly is the pure sparkling flavorful essence of the fruit, while jam is the leftover ground up bodies of the berry. 
Always go by the old adage: “It’s got to be jelly, cuz jam don’t shake like that.” Applies to the fairer sex also.
I think that strawberries have a stronger hold on the jam market than grapes have on the jelly market. And while most folks probably don’t know the precise distinction between jelly and jam, it says it right on the label, so even from that, you’ll see more references to “grape jelly” and “strawberry jam”.
For comparison, the Googlefight:
Strawberry jelly: 68,000
Grape jelly: 231,000
Strawberry jam: 1,470,000
Grape jam: 53,600
Incidentally, you can also make a very tasty tomato jam. Well, I don’t know if you can make it. More precisely, my mom can make a very tasty tomato jam.
Umm, say what? The people I know, at least, do not use jam and jelly to refer to the same thing. Jelly is smooth and clear. Jam has bits of fruit and stuff. I’ve always assumed this was common knowledge. I honestly cannot think of a single person who uses the terms interchangeably.
I mean, there’s a somewhat popular Glenn Miller tune called “It Must Be Jelly (Cause Jam Don’t Shake Like That.)” Lest that be too out of date, there’s a Poi Dog Pondering song with the a spoken lyric that goes: “His Mama named him Marvell but after a month on Lenox Avenue he changed all that to, uh, Jelly. How come? Well he put it in the street that when it came to fulfilling the needs of the ladies, he was in a class by himself. And he told em, his name must be Jelly, cuz jam don’t shake.”
At any rate, this should show that there certainly is a distinction in popular American usage between jelly and jam. Also, from product labeling, I’ve never seen jelly sold as jam, or vice versa. I’ve also never heard of anyone asking for peanut butter and jam sandwiches.
Nope, scuppernongs, oddly enough.
You’d use snozzberries to make snozzberry jelly.
In U.S. usage, jelly is a preserve made from fruit juice, while jam is a preserve made from whole fruit. Jelly is usually clear, while jam is opaque. Jelly is usually made only from juicy fruits like grapes or apples. I have never seen jelly made from strawberries, apricots, figs or blueberries.
The scuppernong is a type of muscadine grape native to the southern U.S.
Marmalade nowadays is usually made from citrus fruits, but it’s worth noting that it was originally a type of quince jam.
Getting back to the OP:
sesame seeds --> tahini
tabasco chiles --> tabasco sauce
cranberries --> cranberry sauce
corn (maize) --> bourbon
Strawberry jelly is not uncommon around here. In fact, that peanut-butter-and-jelly-in-one-jar stuff comes in two flavors: Smucker’s Goober Grape and Goober Strawberry.
Do chutneys count? I make two good ones! One with apple, the other with sour cherries…