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💾 Data Updated: 2025 HTS Revision 30 • Last updated: November 24, 2025

2007 - 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:

Sub-classifications

Commodity Code
Description

Overview

This HTS category, 2007, encompasses a range of fruit and nut preparations that have undergone a cooking process. It specifically includes jams, fruit jellies, marmalades, and fruit or nut purees and pastes. The key characteristic is the alteration of these ingredients through heat, which typically results in a thickened, concentrated product. The presence of added sugar or other sweetening matter is permissible within this classification, as it is often an integral part of the preservation and flavor profile of these products.

Distinguishing this category from other sibling entries in the HTS is crucial. While other sections might cover raw fruits, vegetables, or nuts (e.g., Chapter 08 for edible fruit and nuts), or entirely different prepared foodstuffs (e.g., Chapter 21 for miscellaneous edible preparations), HTS 2007 focuses solely on cooked fruit and nut preparations where the form has been significantly altered by the cooking process. For instance, whole or simply preserved fruits would fall under different headings.

Within HTS 2007, the preparations are further classified based on their physical form. The subcategory 2007.10.00.00 specifically addresses homogenized preparations, which are characterized by a uniform consistency achieved through processing. The remaining products within this heading fall under a general "Other" category, encompassing a wide variety of jams, jellies, marmalades, purees, and pastes that do not meet the specific criteria for homogenization.

Go up to Chapter 20: Preparations of vegetables, fruit, nuts or other parts of plants

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