Citrus fruit
Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter. > Other: > Citrus fruit
Duty Rate (from China)
Subheadings
Products classified under Tariff item 2007.91
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.
2007.91.00Bonne 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.
2007.91.00Calamondin 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.
2007.91.00Citron 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.
2007.91.00Citrus 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.
2007.91.00Clementine 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.
2007.91.00Grapefruit 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.
2007.91.00Grapefruit 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.
2007.91.00Hartley'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.
2007.91.00Kumquat 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.
2007.91.00Kumquat 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.
2007.91.00Lemon 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.
2007.91.00Lemon 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.
2007.91.00Lime 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.
2007.91.00Lime 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.
2007.91.00Macerated 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.
2007.91.00Mandarin 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.
2007.91.00Meyer 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.
2007.91.00Orange 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.
2007.91.00Orange 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.
2007.91.00Organic 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.
2007.91.00Pomelo 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.
2007.91.00Smucker'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.
2007.91.00Sugar-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'.
2007.91.00Tangerine 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.
2007.91.00Tangerine 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.
2007.91.00Three 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.
2007.91.00Valencia 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.
2007.91.00Wilkin & 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.
2007.91.00Yuzu 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.