Fruit syrup

Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
Examples include pomegranate molasses, grape syrup, and boiled cider.
Fruit syrups are known by a variety of names in multiple cuisines, including:

in Arab cuisine, rub, jallab;
in Ancient Greek cuisine, epsima;
in Greek cuisine, petimezi;
in Indian cuisine, drakshasava;
in Turkish cuisine, pekmez;
in Persian cuisine, doshab;
in Ancient Roman cuisine, defrutum, carenum, and sapa.
in Armenian cuisine, doshab.

Some foods are made using fruit syrups or molasses:

Churchkhela, a sausage-shaped candy made from grape must and nuts
Sharots, a confection in Armenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture

In modern industrial foods, they are often made from a less expensive fruit and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit" strawberry spread that contains apple juice as well as strawberries.