Leggaly this Portugese marmelade is now defined as jelly marmalade. The definitions are basically the stuff our grandmas considered one or another.

We also have pekmez, jam, marmelade. Pekmez should have the least added sugar and made out of chunks of whole fruits (mixed) cooked/melted. Jam has a bit more sugar, but I think it should be out of one fruit. Marmalade has more added sugar and can have more less desirable parts as core or pits. Jelly marmalade is just marmalade with more gelatine.

It seems that everyone's grandma had a different theory on this, as I always thought that in Serbian/Croatian the "dzem" (jam) is made of a single fruit, while "marmelada" is mixed fruits :)

might depend on the region, but when I saw it in hungary it was generally called "birsalma sajt" (literally "quince cheese"), e.g. this

https://femina.hu/recept/birsalmasajt-receptje/

The term I mentioned comes from Volksdeutsche (ethnic Germans) so it's probably very regional...

Never heard of that word. In dalmatia I did hear about "kotonjada" which resembles cotognata and codonyat, which are mentioned in this thread.