There are all sorts of preserves both sweet and savoury. While there is an obvious difference between jam and chutney, there can be some confusion between the different types of sweet preserves.
Here is an easy guide for types of preserves.
Thick and sweet, there should be pieces of fruit and it will hold its shape without being too runny or rock hard. The Continental Set in jam is a softer set jam, more runny if you like.
This is a posher type of jam with obvious pieces of fruit or actual whole fruits cooked into the mix and sometimes with the addition of nuts, dried fruits and booze.
Whole fruits suspended in heavy syrup often with delightful little extras like nuts and booze.
Soft, thick and spreadable, this is a fruit spread made by mixing cooked pureed fruit with sugar and boiling.
Not a cheese as you would normally think, this is the name for a fruit butter that has been boiled for longer so that it hardens up into a firmer sliceable paste. Membrillo (quince paste) is probably the most famous of these and a hugely popular preserve in Spain.
Almost firm with a gentle wobble, this should always be beautifully clear and can sometimes have herbs suspended in the mix.
A jam made mostly with citrus fruits (though other fruits can be added as well) with the rind being preserved therein as finely shreded, thin cut or chunky pieces.
A smooth creamy mixture created by cooking the fruit juice with eggs, butter and sugar over a low heat.
Veggies and fruit cooked with vinegar and sugar, a sweet and sour mixture. The pieces are small and chutney thick.
Very similar to chutney but usually with larger pieces of fruit and veg. Relish is a bit sharper with a fresher taste resulting from a quicker cooking time.
Veggies or fruit preserved in a mixture of vinegar and spices.
Although originally this was actually made with meat, nowadays mincemeats are created by bringing together all sorts of dried fruits and nuts with no actual meat at all.