果酱（英语：Jam；法语：Confiture)是长时间保存水果的一种方法，以水果果肉和白糖（也可以加入蜂蜜、麦芽糖等糖）以高温熬煮制成的浓厚酱状物。糖有防腐功能，因此果酱可以保存较长时间。果酱分为有果肉和无果肉，区别是最后是有包含果肉还是只有酱汁。

果酱可以用来涂抹于面包或吐司上、作为批、挞的馅料、淋在刨冰上，或加茶里饮用，使用方式广泛。不论草莓、蓝莓、葡萄、玫瑰果等小型果实，或李、橙、苹果、桃等大型果实，同样可制成果酱。也常把几种水果混合制成果酱，或者加入香料制成，都别有风味。无糖果酱、平价果酱或果胶含量低果酱（如：榴梿、菠萝），便会使用胶体。果酱常使用的胶体包括：果胶、豆胶及三仙胶。

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry or apricot, as well as savoury preserves of vegetables, such as tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used. In English the world over the plural form "preserves" is used to describe all types of jams and jellies.