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: > Other: > Jams: > 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 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 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(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 2007.99.45.00
Strawberry Jam
A cooked strawberry preserve with added sugar, typically used as a spread for bread or toast. It falls under HTS 2007.99.45.00 as a jam obtained by cooking, not specifically provided for elsewhere in the jams subheading. The product has a thick, spreadable consistency due to heat treatment reducing water content.
Raspberry Jam
Cooked raspberry jam with sugar, featuring whole fruit pieces in a gelled base for spreading on scones or in baking. Classified in 2007.99.45.00 as 'other' jams from cooking process, distinct from citrus or specific berry jams listed elsewhere. Meets chapter note for heat treatment to achieve viscosity.
Blueberry Jam
Thick blueberry jam produced by cooking berries with sugar, ideal for pancakes or yogurt topping. It qualifies under HTS 2007.99.45.00 as other jams, as blueberries are not specified in prior jam subheadings. Cooking reduces water for the characteristic spreadable texture.
Blackberry Jam
Cooked blackberry jam with added sugar, containing seeds and pulp for authentic texture on toast. Falls under 2007.99.45.00 as other jams obtained by cooking, not covered by specific berry provisions. Heat treatment creates the gelled consistency required by the heading.
Apricot Jam
Smooth apricot jam made by cooking pitted apricots with sugar, perfect for glazing pastries. Classified in HTS 2007.99.45.00 as other non-specific jams from cooking process enhancing viscosity. Distinct from purees due to gelling agents and texture.
Mixed Berry Jam
Jam from cooking strawberries, raspberries, and blueberries with sugar for versatile use. HTS 2007.99.45.00 applies to this other jam not singled out by fruit type. Multi-fruit blend meets cooked paste criteria.
Plum Jam
Traditional plum jam from cooked plums and sugar, deep purple spread for cheeses. Classified 2007.99.45.00 as other jams via cooking process. Not homogenized or infant-specific.
Gooseberry Jam
Tart gooseberry jam cooked with sugar for English-style preserves on scones. HTS 2007.99.45.00 for this other jam from heat-treated berries. Provides viscous texture for spreading.
Loganberry Jam
Cooked loganberry jam with sugar, rare berry preserve for gourmet markets. Under 2007.99.45.00 as unspecified jam type from cooking. Distinct gelled form.
Damson Plum Jam
Intense damson plum jam cooked to thick consistency for cheese pairings. 2007.99.45.00 as other plum-type jam. Cooking defines classification.
Cloudberry Jam
Rare cloudberry jam from Nordic cooked berries with sugar, luxury spread. HTS 2007.99.45.00 other jams. Cooking per note.
Quince Jam
Quince jam cooked to deep red paste-like spread from hard fruit. 2007.99.45.00 as other jam/paste. Long cooking time.
Peach Jam
Chunky peach jam from cooked peaches and sugar, used in desserts and breakfast spreads. HTS 2007.99.45.00 covers this as other jams, confirmed by cooking to reduce water content per chapter note. Not a homogenized infant product.
Cherry Jam
Rich cherry jam cooked with sugar, featuring halved cherries for premium spreads. Under 2007.99.45.00 as other jams obtained by cooking, not specified in cherry subheadings. Viscosity achieved via atmospheric heat treatment.
Elderberry Jam
Elderberry jam from cooked berries and sugar, used in syrups and spreads. HTS 2007.99.45.00 for other cooked jams. Meets viscosity via pressure cooking.