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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If strawberry predominant
Strawberry-heavy mixes may classify under strawberry provisions.
If with cereal or sauce for sauce use
Sauce-like fruit mixes shift to Chapter 21.
If uncooked mixed fruit preparation
Lacks cooking per chapter note, moves to 2008.
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Import Tips & Compliance
• List all fruit components on invoice for accurate duty assessment
• Ensure predominant fruit doesn't trigger specific subheading
• FDA registration and facility inspection records required pre-import
Related Products 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.
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.