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: > Pastes and purees: > 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 2007.99.65
Apricot Cooked Puree
Cooked apricot puree with sweetening matter, ideal for fillings in pastries. Classified in 2007.99.65 as other fruit pastes obtained by cooking, not fitting specific fruit subheadings. Heat treatment ensures the required viscosity increase.
Plum Fruit Puree
Cooked plum puree paste with sweetening for jams and fillings. Under 2007.99.65 as other cooked fruit pastes. Not a specific subheading fruit.
Blueberry Paste for Baking
Cooked blueberry fruit paste sweetened, designed for bakery applications. Fits 2007.99.65 for other fruit pastes from cooking. Thickened by heat reduction.
Nut-Apple Fruit Paste
Cooked paste blending apples and nuts with sugar for spreads. Under 2007.99.65 as fruit/nut pastes obtained by cooking, not specific. Heat-treated for thickness.
Kiwi Fruit Puree Paste
Cooked kiwi puree paste with added sweetening for yogurt and ice cream. HTS 2007.99.65 for other fruit pastes from cooking process. Viscosity via reduced pressure heat.
Gooseberry Cooked Paste
Traditional gooseberry paste cooked with sugar for pies. Classified 2007.99.65 as other fruit pastes. Meets cooking definition for heading.
Passion Fruit Paste
Cooked passion fruit paste for beverages, sweetened. 2007.99.65 for other tropical fruit pastes obtained by cooking.
Elderberry Puree Paste
Cooked elderberry paste with sugar for syrups. HTS 2007.99.65 other pastes.
Almond-Apple Paste Blend
Cooked apple-almond nut/fruit paste. 2007.99.65 for mixed pastes.
Strawberry Fruit Puree Paste
A cooked strawberry puree paste with added sugar, used in baking and confectionery. It falls under HTS 2007.99.65 as a fruit paste obtained by cooking, not specified elsewhere in heading 2007. The product has a thick consistency from heat treatment reducing water content.
Raspberry Jam Paste
Thick raspberry paste from cooked fruit with sugar, used in sauces and desserts. It qualifies under 2007.99.65 as other fruit pastes/purees obtained by cooking. Not homogenized for infants, so outside 2007.10.
Peach Fruit Paste
Cooked peach paste sweetened for bakery use. Falls under HTS 2007.99.65 for other fruit/nut pastes from cooking process. Viscosity achieved via atmospheric heat treatment.
Mixed Berry Puree Paste
Cooked puree paste from mixed berries with added sweetening, for confectionery. Classified as 2007.99.65 other pastes not specified by fruit type. Cooking reduces water for paste consistency.
Blackberry Cooked Paste
Blackberry paste obtained by cooking with sugar for food industry. HTS 2007.99.65 applies to this unspecified fruit paste. Meets chapter note for heat-treated viscosity.
Mango Cooked Puree
Tropical mango puree paste cooked with sugar for beverages and desserts. Classified in 2007.99.65 as other unspecified fruit pastes. Cooking process per chapter note.