Other
Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: > Other: > Citrus fruit: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 2007.91.90.00
Orange Marmalade
A thick, bittersweet spread made by cooking oranges with sugar to achieve a gel-like consistency, typical of citrus marmalades under HTS 2007.91.90.00. It falls here as a citrus fruit product obtained by cooking, not qualifying as homogenized infant food.
Lemon Curd
A creamy citrus paste made by cooking lemon juice, zest, sugar, eggs, and butter until thickened, classified under HTS 2007.91.90.00 as other citrus fruit pastes obtained by cooking. Distinct from jams due to its custard-like texture but fits the heading for cooked citrus products.
Grapefruit Jam
A sweet spread from cooked grapefruit pulp and sugar, gelled for spreading, under HTS 2007.91.90.00 for other citrus fruit jams. Obtained by cooking to reduce water and increase viscosity, distinguishing it from fresh fruit or juices.
Mandarin Orange Paste
Thickened puree from cooked mandarin oranges, used in baking or as a spread, under HTS 2007.91.90.00 for other citrus fruit pastes. Cooking reduces water content, fitting heading 2007 criteria.
Kumquat Jam
Whole fruit citrus jam from cooking tiny kumquats with sugar, retaining peel texture, classified in HTS 2007.91.90.00 as other citrus obtained by cooking. Heat treatment creates the signature sticky consistency.
Tangerine Marmalade
Seville-style marmalade from cooked tangerines, sugar, and pectin for a spreadable gel, under HTS 2007.91.90.00. As a citrus product via cooking, it matches the 'other' category precisely.
Clementine Jelly
Clear-set jelly from cooked clementine juice and pectin, under HTS 2007.91.90.00 for citrus fruit jellies. Cooking defines classification.
Yuzu Marmalade
Japanese citrus marmalade from cooking yuzu with sugar, aromatic and thick, HTS 2007.91.90.00. As citrus obtained by cooking.
Valencia Orange Curd
Custard-like spread from cooked Valencia oranges, butter, and sugar, classified HTS 2007.91.90.00 as citrus paste.
Pomelo Jam
Chunky jam from large pomelo citrus cooked with sugar, under HTS 2007.91.90.00.
Lime Marmalade
Bitter-sweet preserve from cooking lime peel, pulp, and sugar, forming a chunky gel classified in HTS 2007.91.90.00 as other citrus products obtained by cooking. Includes small visible fruit pieces, per chapter definitions.
Citrus Fruit Puree
Generic cooked paste from mixed citrus fruits like orange and lemon, used in confectionery, HTS 2007.91.90.00. Cooking process defines it as a fruit paste, not juice.
Blood Orange Jam
Vibrant red jam from cooked blood oranges and sugar, prized for flavor, under HTS 2007.91.90.00 as other citrus jam. Heat-cooked to jam consistency.
Meyer Lemon Paste
Smooth paste from cooking hybrid Meyer lemons with sugar, for gourmet use, HTS 2007.91.90.00. Fits as cooked citrus paste.
Calamondin Marmalade
Tiny hybrid citrus marmalade cooked to spreadable form, HTS 2007.91.90.00.