2007 — Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter

Plain-language overview

Keywords & topics

Short phrases that describe this HS-4 heading when you're searching or filtering schedules.

HS-4 2007 · jams and jellies classification · fruit purees import code · cooked fruit preparations · homogenized fruit pastes · citrus fruit marmalades · non-homogenized jams · fruit preserves customs · sweetened fruit products · fruit and nut pastes

Examples

Drawn from the official tariff wording for this HS-4 heading. Always confirm against your published schedule and legal notes.

• Strawberry jam with added sugar, cooked preparation
• Citrus marmalade, non-homogenized, cooked
• Raspberry puree, cooked, without added sugar
• Almond paste, cooked preparation, non-homogenized
• Mixed fruit jam, including apples and pears, cooked
• Peach jelly, homogenized, with sweetening matter

Common questions

How people often phrase their search when they're trying to classify goods like yours.

• What is the HS code for fruit jams?
• How to classify fruit purees for import?
• Are citrus jams different in HS classification?
• What is the difference between homogenized and non-homogenized jams?
• How do I determine the right HS-6 code for my product?
• What are the requirements for importing fruit pastes?

Related topics

Longer phrases that come up when you're comparing codes or talking to a broker.

• how to classify jams and jellies for customs
• importing fruit purees under HS-4 2007
• difference between HS-6 200710 and 200791
• requirements for exporting fruit jams
• understanding fruit and nut pastes HS codes
• choosing the right HS code for fruit preserves
• homogenized vs non-homogenized fruit products
• cooked fruit preparations customs classification

Questions & answers

For orientation only—the binding text is your national tariff and the WCO nomenclature your country uses.

What types of products fall under HS-4 2007?

HS-4 2007 covers jams, jellies, marmalades, and fruit or nut purees that are cooked preparations, with or without added sugar.

What is the difference between HS-6 200710 and HS-6 200791?

HS-6 200710 includes homogenized products, while HS-6 200791 is specifically for non-homogenized citrus fruit products.

Can I use HS-6 200799 for all fruit jams?

HS-6 200799 is for cooked preparations of fruits or nuts that are not specifically citrus and not homogenized.

Do I need to provide additional documentation for importing jams?

Yes, you may need to provide documentation regarding the ingredients and processing methods to comply with food safety regulations.

Are there any specific labeling requirements for fruit products?

Yes, labeling must include the product name, ingredients, and any allergens, as well as compliance with local food labeling regulations.

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