What is the difference between preserves and conserves? I will start off by admitting that I do see technical definitions here, but I did not actually learn that there was such a thing as conserves until today.  I am used to putting jelly, or jam or preserves on my toast in the morning, but apparently I can also put conserves on toast as well.  So what is the difference then between the two and how would a cook use them differently?  Is it a regional thing, or are there times one would choose one over the other?  Does one complement certain foods better than the other?
The main difference is conserves are boiled down until they reach a consistency that can heap on a spoon. Preserves generally are not boiled down, and are chunky.