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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If citrus juice, not paste
Unfermented lime juice ≤0.5% alcohol classifies in heading 2009.
If homogenized for dietetic/infant use
Subheading 2007.10 precedence for finely homogenized ≤250g containers.
If high sugar content resembling glucose syrup
If sugar dominates over fruit, it may be other sugars and syrups.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Include production records proving atmospheric pressure cooking for viscosity
• Ensure pH testing for acidity compliance in preserves
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.