Artisanal Guava Jam in Glass Jars
Artisanal guava jam is handcrafted by slow-cooking fresh guava with cane sugar, packed in glass jars for retail. Classified under HTS 2007.99.30.00 as guava jam from cooking, suitable for retail sale. Small-scale production doesn't affect HTS but emphasizes cooking process.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If baby food homogenized in small jars
≤250g homogenized infant guava preempts general jam subheading.
If diluted to beverage strength
Liquid guava preparations resembling non-alcoholic beverages classify under Chapter 22.
If sold as a set with other fruit jams
Assortments of different fruit jams become 'other' mixtures under 2008.
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Import Tips & Compliance
• Use barcodes and lot numbers on jars for traceability
• Submit commercial invoice with cooking method description
• Inspect glass for lead content per FDA import requirements
Related Products under HTS 2007.99.30.00
Guava Jam
Guava jam is a thick, sweet spread made by cooking guava fruit pulp with sugar until it reaches a jam-like consistency. It falls under HTS 2007.99.30.00 as a guava-based jam obtained by cooking, whether or not containing added sugar. This classification applies to retail-packaged guava jams distinct from homogenized infant preparations.
Organic Guava Jam
Organic guava jam is produced by cooking certified organic guava fruit with minimal organic sugar, creating a preservative-free spread. Classified under HTS 2007.99.30.00 for guava jams obtained by cooking, it meets the chapter note for heat-treated fruit pastes. Organic certification does not alter the HTS but requires additional documentation.
Sugar-Free Guava Jam
Sugar-free guava jam is made by cooking guava pulp with artificial sweeteners or natural alternatives like stevia to achieve a spreadable texture. It qualifies for HTS 2007.99.30.00 as guava jam 'whether or not containing added sugar or other sweetening matter,' per heading 2007 provisions. The cooking process increases viscosity as defined in chapter notes.
Guava Marmalade Jam
Guava marmalade jam combines cooked guava pulp with citrus peels for a tangy spread, cooked to jam consistency. It is classified in HTS 2007.99.30.00 specifically for guava jams, where small added ingredients for flavor are permitted without changing the principal classification. The product meets the 'obtained by cooking' requirement via heat treatment.
Spiced Guava Jam
Spiced guava jam is guava fruit cooked with spices like cinnamon and cloves, then sweetened for a gourmet spread. Under HTS 2007.99.30.00, it qualifies as guava jam where small seasoning quantities are ignored per chapter notes. Cooking ensures the viscosity increase required for heading 2007.
Low-Sugar Guava Jam
Low-sugar guava jam uses reduced sugar content while cooking guava to a spreadable paste, ideal for health-conscious consumers. It fits HTS 2007.99.30.00 for guava jams obtained by cooking, explicitly including those without full sugar addition. The heat process aligns with chapter note definitions.