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.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If pure orange specified
If not 'other', orange subheading may apply.
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Import Tips & Compliance
• Colorants? Declare natural pigments to avoid scrutiny
• Sample testing for Brix if borderline with juices
Related Products 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.