Apple, quince and pear
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: > Pastes and purees: > Apple, quince and pear
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 2007.99.48.00
No Sugar Added Apple Puree
A smooth puree made from cooked apples without added sugar, used as a spread or baking ingredient. It falls under HTS 2007.99.48.00 as a fruit puree obtained by cooking, specifically for apples, meeting the chapter note definition of heat treatment to increase viscosity.
Organic Pear Paste
Thick paste produced by cooking organic pears with minimal sweetening, ideal for gourmet spreads. Classified in 2007.99.48.00 as a pear-based puree obtained by cooking, distinguishing it from fresh or frozen forms.
Quince Marmalade Puree
Cooked quince puree with light sugar, resembling marmalade in texture for baking or toast. It qualifies for HTS 2007.99.48.00 as a quince fruit puree obtained by cooking, not homogenized for infants.
Sugar-Free Apple Fruit Paste
Concentrated paste from cooked apples, no added sweeteners, for dietary use. Falls under 2007.99.48.00 for apple pastes obtained by cooking to reduce water content.
Baked Pear Baby Food Puree
Puree from baked pears, cooked for thickness, suitable for weaning but not finely homogenized. Classified in 2007.99.48.00 as non-infant-specific pear puree obtained by cooking.
Quince Cooking Puree
Commercial puree from cooked quinces for pastry fillings, with natural pectin. HTS 2007.99.48.00 applies to quince purees via cooking process.
Apple Cinnamon Paste
Cooked apple paste lightly spiced with cinnamon for spreads. Remains under 2007.99.48.00 as minor seasoning doesn't change fruit base classification.
Pear and Quince Blend Puree
Mixed puree from cooked pears and quinces for artisanal jams. HTS 2007.99.48.00 covers apple/quince/pear category blends.
Reduced Sugar Apple Spread Puree
Low-sugar cooked apple puree for healthy spreads. Fits 2007.99.48.00 as cooked apple product.
Artisanal Quince Fruit Paste
Handmade thick paste from slow-cooked quinces. Classified per cooking method in 2007.99.48.00.