That’s probably where the confusion comes from. The sandwich is always called peanut butter & jelly, whether you’re using jelly or jam. I always use jam, but always call it PB&J. Most people know well the difference, but that’s just what we call the sandwich.
What about preserves? Marmalade? 
Moving this to Cafe Society.
Gfactor, General Questions Moderator
‘Preserve’ is supposed to be something like jam with a very high content of intact fruits, but the artisans of marketing have taken hold of the term and it’s now often used just as a pretentious description for ordinary jam.
Marmalade, as Jeff Lichtman notes, used to refer to something made out of quince, but nowadays it generally means stuff made from citrus fruits. I have seen apricot marmalade though (it was just like apricot jam, except that the fruits were sliced into thin shreds).
Before anyone else asks, compote is just cooked fruit - sometimes with the consistency of jam or preserve, but intended to be used fresh - not usually with a high enough sugar content to keep for long.
I think the question is, what haven’t we ground? Much shorter list.
Mankind discovered many secrets of science by processing food. Procesing for manifold digestive, chemical, and reactive properties. Changing substance, observation, and the first alchemy created our delicacies. Art as forbear, the first of science descendent.
Beets in Borscht, almonds in almond paste or marzipan? What about cashew butter?
I daresay, our first scientific discovery was heat to meat.
Berries, carbon, and ochres made our first paint. Made our first art.
Mashed Potatoes. My favorite recombitant.
Not just in America; in much of Europe it means nothing else. Germany is an exception, or at least it was in 1989 when I asked for ketchup and got something brown and curry-tasting.
On preview, well, obviously piling on isn’t needed. 
The Other Master broke it down here:
What about bug ketchup? What if I were to set up special Mayfly “catch walls” on the Southwestern Basin of Lske Erie and harvest live mayflies after the larvae. Harvest them live off of special, illuminated, white, seawalls. Grind them with salt the same night. Dry the paste like shrimp paste and make mayfly ketchup.
What’s wrong with this idea? Is food relative? Would the FDA allow such a thing?
lentils in daal?
Fromunda cheese is made from nuts.
Ewwwww.
Actually, no, I don’t think it is. That’s a bit more dingleberry. Fromunda comes from a slightly different, but nearby region.
The trick is in the marketing.
In Alaska I had kelp jelly. It was pretty good.
Petroleum makes petroleum jelly.
“She uses Vaaaaseline”
In case etymology counts for something I’ll add this: The word “ketchup/catsup” is from a Malay rendition of a Chinese phrase referring to watery, brownish, somewhat spicy sauce, and wasn’t used for tomato-based sauce until after the Columbian Encounter.