In English, we have jelly made from the juice, jam made with the juice and macerated pulp, and preserves and marmalade which has chunks of fruit flesh/peel. Does French separate these with their own particular words? Other than marmalade, of course.
In french, jelly translates to gelée which Google Images turns up Jell-Os (British definition). I think what you call jelly (preserved fruit juice) is exclusively North American cuisine. However, I am not sure what the Canadian Québécois call the NA jelly. Any Quebeckers here?
You forgot (fruit butter) which is basically a jam that is cooked down until it is as smooth and consistent as jelly. people usually consider in between the two. fruit butter is very good stuff usually made from pears or apples but they have berry butters too.
Does anyone have a good Rose hip jam recipe I like to go picking them at the beaches on the island after the first frost when they are best, and I've been wanting to try the French method of wine soaking them first.