Surely you mean ascending!
Preserves > marmalade & jam > jelly
I want maximal fruit flavor for combination with my peanut butter.
Which makes me consider other options. Peanut butter and banana is a classic, ofc, but should I try even-more-concentrated fruits? Fruit jerky? Dried mangos? But then the texture would be weird; probably have to chop up the dried fruit, first. Or what about making a fruit-based tea, then using that as the water for making the bread?
Or, hell, we could subvert the entire PB&J structure. Use strawberry fruit jerky as the "bread", and PB + ... banana? as the filling. (Considered various "bread" fillings, like crushed Ritz crackers. I dunno, I'd try it. Strawberry jerky, with a little peanut butter and crushed ritz crackers in between)
"Smooth jam" here in the UK is sometimes labelled as jelly, like this kind of thing:
https://www.ocado.com/products/tiptree-blackberry-jelly/1053...
Given the number of small batch jams available at various farmers markets, my guess would be that for smaller farms, making jam is more practical than jelly.
Probably true? Unless they are cheating by buying bulk commercial (filtered) juice.
But if their customers prefer "I can see lots of fruit chunks in it" jam to jelly, they don't need other reasons.