Other

Blood Orange Jam

Vibrant red jam made from cooked blood oranges and sugar, heat-cooked to a spreadable consistency. This product is classified under 2007.91.00 as a citrus fruit jam obtained by cooking, with the cooking process increasing viscosity through water reduction.

Bonne Maman Orange Marmalade

A premium orange marmalade with thick-cut peel chunks in a sweet, cooked citrus gel. The cooking process and added sugar qualify it as a citrus fruit preparation under heading 20.07.

Calamondin Marmalade

Calamondin marmalade, a tiny hybrid citrus fruit cooked to a spreadable form with sugar. This product falls under 2007.91.00 as a citrus fruit preparation obtained by cooking, meeting the chapter's definition of a marmalade.

Citron Paste for Confectionery

A sweetened paste made by cooking citron fruit, used as a filling or flavouring in confectionery. The cooking process reduces water content and increases viscosity, qualifying it as a fruit paste under heading 20.07.

Citrus Fruit Puree

Generic cooked paste made from mixed citrus fruits like orange and lemon, used in confectionery. This product is classified under 2007.91.00 as a citrus fruit paste obtained by cooking, with the cooking process defining it as a paste rather than a juice.

Clementine Jelly

Clear-set jelly made from cooked clementine juice and pectin, with the cooking process defining its classification. This product falls under 2007.91.00 as a citrus fruit jelly obtained by cooking, meeting the chapter's definition of a fruit jelly.

Grapefruit Jam

Sweet spread made from cooked grapefruit pulp and sugar, gelled for spreading. This product is classified under 2007.91.00 as a citrus fruit jam obtained by cooking, with the cooking process reducing water content to increase viscosity.

Grapefruit Puree for Baking

A grapefruit purée prepared by cooking with sugar, intended for use in pastry fillings. The heat treatment increases viscosity, aligning with the definition of fruit purée in heading 20.07.

Hartley's Seville Orange Marmalade

A traditional Seville orange marmalade cooked to a firm set with fine peel shreds. The cooking process and bitter-sweet flavour qualify it as a citrus fruit preparation under heading 20.07.

Kumquat Fruit Puree

A purée made by cooking whole kumquats, used in gourmet jams and spreads. The cooking process thickens the product, making it a citrus fruit purée under heading 20.07.

Kumquat Jam

Whole fruit citrus jam made by cooking tiny kumquats with sugar, retaining peel texture. This product falls under 2007.91.00 as a citrus fruit preparation obtained by cooking, with the heat treatment creating the signature sticky consistency.

Lemon Curd

Creamy citrus paste made by cooking lemon juice, zest, sugar, eggs, and butter until thickened. This product is classified under 2007.91.00 as a citrus fruit paste obtained by cooking, distinct from jams due to its custard-like texture.

Lemon Puree Concentrate

A concentrated purée from cooked lemons, used in beverages and confectionery. The cooking process reduces water content and increases viscosity, fitting the definition of citrus fruit purée in heading 20.07.

Lime Fruit Paste

A paste derived from cooking lime pulp with minimal sweetening, used in marinades and culinary applications. The heat treatment increases viscosity, qualifying it as a citrus fruit paste under heading 20.07.

Lime Marmalade

Bitter-sweet preserve made from cooking lime peel, pulp, and sugar, forming a chunky gel. This product falls under 2007.91.00 as a citrus fruit preparation obtained by cooking, including small visible fruit pieces per the chapter definition.

Macerated Orange Peel Marmalade

A specialty marmalade where orange peels are macerated and then cooked with sugar for intense flavour. The cooking process qualifies it as a citrus fruit preparation under heading 20.07.

Mandarin Orange Paste

A thick paste made from heat-treated mandarin oranges, used in sauces and spreads. The cooking process aligns with the definition of citrus fruit paste in heading 20.07.

Meyer Lemon Paste

Smooth paste made from cooking hybrid Meyer lemons with sugar, for gourmet use. This product is classified under 2007.91.00 as a cooked citrus paste, fitting the definition of a fruit paste obtained by cooking.

Orange Marmalade

A thick, bittersweet spread made by cooking oranges with sugar to achieve a gel-like consistency, typical of citrus marmalades. This product falls under 2007.91.00 as a citrus fruit product obtained by cooking, not qualifying as a juice.

Orange Paste for Culinary Use

A thick paste made from cooked orange pulp, often with added sugar, used in baking and sauces. The cooking process reduces water content and increases viscosity, fitting the definition of citrus fruit paste under heading 20.07.

Organic Orange Marmalade

An organic orange marmalade made by cooking organic oranges and cane sugar, free of additives. The cooking process and citrus content qualify it under heading 20.07.

Pomelo Jam

Chunky jam made from large pomelo citrus cooked with sugar. This product is classified under 2007.91.00 as a citrus fruit jam obtained by cooking, with the cooking process defining its classification.

Smucker's Orange Marmalade

A classic orange marmalade made by cooking orange peels, pulp, and juice with sugar to create a thick, spreadable preserve. The cooking process qualifies it as a citrus fruit preparation under heading 20.07.

Sugar-Free Orange Marmalade

A low-calorie orange marmalade sweetened with artificial sweeteners, cooked from orange purée. The cooking process and citrus content qualify it under heading 20.07, with 'other sweetening matter'.

Tangerine Marmalade

Seville-style marmalade made from cooked tangerines, sugar, and pectin for a spreadable gel. This product falls under 2007.91.00 as a citrus fruit preparation obtained by cooking, matching the 'other' category precisely.

Tangerine Puree Concentrate

A concentrated tangerine purée produced by cooking, used for industrial flavouring. The heat treatment increases viscosity, making it a citrus fruit purée under heading 20.07.

Three Fruit Orange Marmalade

A blended marmalade cooked from oranges, lemons, and grapefruit for complex citrus notes. Primarily orange, it qualifies as a citrus fruit preparation under heading 20.07.

Valencia Orange Curd

Custard-like spread made from cooked Valencia oranges, butter, and sugar. This product is classified under 2007.91.00 as a citrus fruit paste obtained by cooking, with the cooking process defining its classification.

Wilkin & Sons Tiptree Orange Marmalade

Artisanal British orange marmalade made from Tiptree estate oranges, slow-cooked with sugar to achieve a tangy, chunky texture. This product falls under tariff item 2007.91.00 as a citrus fruit preparation obtained by cooking, meeting the definition of a jam or marmalade in Chapter 20.

Yuzu Marmalade

Japanese citrus marmalade made from cooking yuzu with sugar, aromatic and thick. This product falls under 2007.91.00 as a citrus fruit preparation obtained by cooking, meeting the definition of a marmalade.

Artisanal Strawberry Preserves

Artisanal strawberry preserves made by cooking strawberries with sugar in small batches, resulting in a chunky texture with high fruit content. This product is a strawberry jam obtained by cooking, which falls under tariff item 2007.99.10 as it is specifically named as strawberry jam.

Balsamic Strawberry Jam

Balsamic strawberry jam combines strawberries with balsamic vinegar and sugar, cooked to a spreadable consistency. The strawberry base and cooking process classify it as strawberry jam under tariff item 2007.99.10, with the vinegar considered a minor flavoring ingredient.

Chunky Strawberry Jam

Chunky strawberry jam features whole strawberry pieces suspended in a cooked, syrupy base with sugar. This product is a strawberry jam obtained by cooking, meeting the description of tariff item 2007.99.10 for strawberry jam.

High-Fruit Strawberry Jam

High-fruit strawberry jam contains 80% fruit with low sugar, cooked to achieve a spreadable texture. This product qualifies as strawberry jam under tariff item 2007.99.10, as it is a cooked strawberry preserve with added sweetening matter.

Low-Sugar Strawberry Jam

Low-sugar strawberry jam is cooked from fresh strawberries using alternative sweeteners like stevia alongside minimal sugar. This product is a strawberry jam obtained by cooking, classified under tariff item 2007.99.10 for strawberry jam.

No Added Pectin Strawberry Jam

No added pectin strawberry jam relies on natural fruit pectin and extended cooking to achieve a gelled consistency. This product is a strawberry jam obtained by cooking, falling under tariff item 2007.99.10 for strawberry jam.

Organic Strawberry Jam

Organic strawberry jam is made from certified organic berries cooked with organic cane sugar, preserving natural flavor. This product is a strawberry jam obtained by cooking, classified under tariff item 2007.99.10 for strawberry jam.

Premium California Strawberry Jam

Premium California strawberry jam is made from high-quality strawberries cooked with sugar to a spreadable consistency. This product is a strawberry jam obtained by cooking, falling under tariff item 2007.99.10 for strawberry jam.

Reduced Sugar Strawberry Spread

Reduced sugar strawberry spread is a cooked strawberry product with half the sugar of traditional jam, using pectin for texture. This product qualifies as strawberry jam under tariff item 2007.99.10, as it is a cooked strawberry preserve with sweetening matter.

Seedless Strawberry Jam

Seedless strawberry jam is produced by cooking strained strawberries with sugar, resulting in a smooth texture. This product is a strawberry jam obtained by cooking, classified under tariff item 2007.99.10 for strawberry jam.

Spiced Strawberry Jam

Spiced strawberry jam incorporates cinnamon and other spices into cooked strawberries with sugar, creating a flavored jam. This product is a strawberry jam obtained by cooking, falling under tariff item 2007.99.10 for strawberry jam.

Strawberry Jam

Strawberry jam is a sweet, gelled spread made by cooking strawberries with sugar and often pectin, resulting in a thick consistency suitable for toast, pastries, and desserts. It falls under tariff item 2007.99.10 because it is a jam obtained by cooking, with added sugar, and is not a homogenized preparation or sugar confectionery.

Strawberry Jam with Added Sugar

Classic strawberry jam with added sugar is made by cooking strawberries with sugar to achieve a spreadable consistency. This product is a strawberry jam obtained by cooking, classified under tariff item 2007.99.10 for strawberry jam.

Strawberry Rhubarb Jam

Strawberry rhubarb jam where strawberry dominates is cooked with sugar for a balanced tart-sweet flavor. This product is a strawberry jam obtained by cooking, falling under tariff item 2007.99.10 as strawberry is the principal ingredient.

Strawberry Vanilla Jam

Strawberry vanilla jam combines strawberries with real vanilla, cooked with sugar to a spreadable consistency. This product is a strawberry jam obtained by cooking, classified under tariff item 2007.99.10 for strawberry jam.

Sugar-Free Strawberry Jam

Sugar-free strawberry jam uses artificial sweeteners and is cooked to a proper consistency without sugar. This product is a strawberry jam obtained by cooking, falling under tariff item 2007.99.10 for strawberry jam with 'other sweetening matter'.

2007.99.20

Apricot Breakfast Jam Spread

Apricot breakfast jam spread is a cooked apricot preserve with added sugar, prepared to a thicker consistency for use on yogurt, pancakes, or toast. It is obtained by cooking apricots to increase viscosity, which qualifies it under tariff item 2007.99.20 as banana purée is not applicable; however, this product is apricot-based, not banana purée. Therefore, it does not fall under this tariff item.

2007.99.20

Apricot-Ginger Jam

Apricot-ginger jam is a cooked preserve made from apricots with ginger added for flavor, sweetened with sugar. It is obtained by cooking the fruit to achieve a spreadable consistency, falling under heading 20.07. However, it is not banana purée, so it does not belong under tariff item 2007.99.20.

Artisanal Lingonberry Jam with Vanilla

Artisanal lingonberry jam infused with natural vanilla during the cooking process, packaged for upscale retail. The vanilla is a minor flavoring added during cooking, and the product remains a jam obtained by cooking lingonberries with sugar, falling under tariff item 2007.99.90 as 'Other' jam.

Blackberry Jam

Blackberry jam is a cooked preserve made by simmering blackberries with sugar and often pectin until thickened. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, not elsewhere specified in heading 20.07.

Black Currant Jam

Black currant jam is a cooked preserve made from black currants, sugar, and pectin, commonly used as a spread or dessert ingredient. It falls under tariff item 2007.99.90 as an 'other' jam obtained by cooking, not specifically named elsewhere.

Blueberry Jam

Blueberry jam is produced by cooking blueberries with sugar and pectin, resulting in a thick, fruity spread for breakfast and baking. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, not specifically listed elsewhere.

Boysenberry Jam

Boysenberry jam is a cooked preserve made from boysenberries, a hybrid berry, combined with sugar and sometimes pectin. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, as no specific subheading exists for boysenberry.

Cloudberry Jam

Cloudberry jam is a rare preserve made by cooking cloudberries with sugar, popular in Nordic cuisine. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, as no specific tariff item exists for cloudberry.

Cranberry Jam

Cranberry jam is a tart preserve made by cooking cranberries with sugar, often used as a spread or condiment. It falls under tariff item 2007.99.90 as an 'other' jam obtained by cooking, not specifically named elsewhere in heading 20.07.

Elderberry Jam

Elderberry jam is a cooked preserve made from elderberries and sugar, often used in spreads, cordials, and desserts. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, as no specific tariff item exists for elderberry.

Gooseberry Jam

Gooseberry jam is a cooked preserve made from gooseberries and sugar, known for its tangy flavour and often used in British cuisine. It falls under tariff item 2007.99.90 as an 'other' jam obtained by cooking, not specifically named elsewhere.

Huckleberry Jam

Huckleberry jam is a cooked preserve made from wild huckleberries and sugar, offering a rich berry flavour. It is classified under tariff item 2007.99.90 as an 'other' jam obtained by cooking, as no specific tariff item exists for huckleberry.

Lingonberry Jam

A cooked preserve made from lingonberries, sweetened with sugar, and used as a spread for bread or in desserts. It is obtained by cooking lingonberries with sugar and contains no added spirit, qualifying as a jam under tariff item 2007.99.90.