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.
Import Duty Rates by Country of Origin
| Origin Country | MFN Tariff | Surtaxes | Total Effective Rate |
|---|---|---|---|
| 🇨🇳China | 8.5% | — | 8.5% |
| 🇲🇽Mexico | 8.5% | — | 8.5% |
| 🇺🇸United States | 8.5% | — | 8.5% |
| 🇩🇪Germany | 8.5% | — | 8.5% |
| 🇯🇵Japan | 8.5% | — | 8.5% |
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If the jam is made from a mix of citrus and non-citrus fruits
Mixed fruit jams may be classified as other cooked fruit preparations.
If the product is a juice rather than a jam, with lower viscosity
Fruit juices are classified under heading 20.09, not 20.07.
If the oranges are preserved without cooking, such as in syrup
Non-cooked fruit preparations fall under heading 20.08.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right tariff item — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Classify the jam under 2007.91.00 and ensure the cooking process is documented to meet the 'obtained by cooking' definition
• Check that the product does not contain more than 20% meat or fish, which would shift classification to Chapter 16
• Register as an importer with the CBSA and obtain a Business Number for customs clearance
Related Products under Tariff item 2007.91.00
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.