What types of products can I classify under HS-6 200710?

You can classify homogenized jams, fruit jellies, marmalades, and purees that have been cooked and may contain added sugar under HS-6 200710.

How do I know if my jam is homogenized?

Homogenized jams are smooth and uniform in texture, without visible fruit chunks. If your product has a consistent, creamy consistency, it is likely homogenized.

Is there a sugar content requirement for products under this code?

There is no specific sugar content requirement for HS-6 200710; both high-sugar and low-sugar products can be classified here as long as they are homogenized and cooked.

Can I use HS-6 200710 for fruit puree in bulk containers?

Yes, as long as the fruit puree is homogenized and cooked, it can be classified under HS-6 200710 regardless of the packaging.

What is the difference between HS-6 200710 and HS-6 200711?

HS-6 200710 covers homogenized products, while HS-6 200711 includes jams and jellies that are not homogenized, which may have a different texture.

Do I need special documentation for importing products under this code?

Standard import documentation is required, but ensure that your product specifications clearly indicate it is homogenized and cooked to avoid classification issues.

Are there any specific labeling requirements for products under HS-6 200710?

Yes, labels should accurately reflect the product as homogenized and include any added ingredients, such as sugar or preservatives, to comply with food safety regulations.

What should I do if I'm unsure about the classification of my product?

If you're uncertain, consider consulting with a customs broker or trade specialist who can provide guidance based on your product's specific characteristics.

HS-6 200710: Jams, 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

Plain-language overview

Use HS-6 200710 when importing or exporting homogenized jams, fruit jellies, or fruit purees. For instance, if you're shipping a batch of strawberry jam that has been cooked and homogenized, this is the correct code to use.

This code specifically covers cooked preparations of fruits, including those that may have added sugar. In contrast, HS-6 200711 pertains to jams and jellies that are not homogenized, which can affect the texture and consistency of the product.

When classifying products under this heading, consider whether the item is a smooth, spreadable jam or a chunky fruit preserve. For example, a smooth apple puree would fit under this code, while a mixed fruit preserve with visible chunks may not.

Be aware that products classified here can vary in sugar content. If your product is a low-sugar fruit puree, it still falls under this HS-6 as long as it is homogenized and cooked.

Keywords & topics

Useful terms traders and brokers use for this HS-6 subheading.

homogenized jams · fruit purees · cooked fruit preparations · fruit jellies · marmalades · smooth fruit spreads · low-sugar fruit puree · chunky fruit preserves · fruit pastes · jam classification · importing fruit products · exporting jams · cooked fruit products · fruit preparation codes · food customs classification · sugar content in jams

Examples

Drawn from the official tariff wording for this HS-6 subheading. Always confirm against your published schedule and legal notes.

Homogenized strawberry jam in 500g jars
Cooked apple puree for baby food in pouches
Fruit jellies made from blended raspberries and sugar
Marmalade with added citrus zest, homogenized for smoothness
Smooth peach puree for use in desserts
Cooked fruit paste for baking applications
Homogenized mixed berry jam in bulk containers
Fruit puree for smoothies, packaged in cartons