What is the HS code for fruit jams?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
HS-4 · Heading
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
Chapter 20: Preparations of vegetables, fruit
Plain-language overview
Use HS-4 2007 when importing or exporting jams, fruit jellies, marmalades, or fruit and nut purees that are cooked preparations. For example, if you're shipping a batch of strawberry jam that has been cooked and sweetened, this code applies.
When choosing between the subheadings, consider whether your product is homogenized. If it is, select HS-6 200710. If your shipment consists of citrus fruit products that are not homogenized, then HS-6 200791 is the right choice.
For products that do not fit into the citrus category and are not homogenized, use HS-6 200799. This includes a variety of jams and purees made from other fruits or nuts, such as raspberry or almond paste.
Keywords & topics
Useful terms traders and brokers use for this HS-4 heading.
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
Frequent classification questions with short practical guidance.
How to classify fruit purees for import?
Write down material, use, and product form first, then compare nearby lines before you lock the code.
Are citrus jams different in HS classification?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What is the difference between homogenized and non-homogenized jams?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
How do I determine the right HS-6 code for my product?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
What are the requirements for importing fruit pastes?
Use this as a comparison hint, then confirm the final decision with legal notes and country-specific rules.
Related topics
Common real-world topics that come up during code comparison.
how to classify jams and jellies for customs
Check the exact product specs and destination-country tariff notes before finalizing the code.
importing fruit purees under HS-4 2007
Check the exact product specs and destination-country tariff notes before finalizing the code.
difference between HS-6 200710 and 200791
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
requirements for exporting fruit jams
Check the exact product specs and destination-country tariff notes before finalizing the code.
understanding fruit and nut pastes HS codes
Use this topic to narrow your shortlist, then validate the final code against legal wording.
choosing the right HS code for fruit preserves
Use this topic to narrow your shortlist, then validate the final code against legal wording.
homogenized vs non-homogenized fruit products
Compare adjacent HS lines and pick the one that matches material, function, and product form most closely.
cooked fruit preparations customs classification
Check the exact product specs and destination-country tariff notes before finalizing the code.
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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HS-6 subheadings (3)
- 200710Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes; homogenised, cooked preparations, whether or not containing added sugar or other sweetening matter
- 200791Jams, jellies, marmalades, purees and pastes; of citrus fruit, being cooked preparations (excluding homogenised), whether or not containing added sugar or other sweetening matter
- 200799Jams, fruit jellies, marmalades, purees and pastes; of fruit or nuts n.e.c. in heading no. 2007, cooked preparations (excluding homogenised), whether or not containing added sugar or other sweetening matter