Other
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 > Put up for retail sale: > Other
Duty Rate (from China)
Products classified under Tariff item 2007.91.00.1
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.
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.
2007.91.00Grapefruit 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.
2007.91.00Lemon 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.
2007.91.00Macerated 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.
2007.91.00Orange 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.
2007.91.00Smucker'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 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.