2007.99.05.00 - Lingonberry and raspberry

This HTS classification covers jams, fruit jellies, fruit purées, and fruit pastes derived from lingonberries and raspberries. These products are obtained by cooking the fruit, and may contain added sugar or other sweetening agents. The preparation method involves reducing the fruit to a spreadable consistency, preserving its flavor and characteristics.

This specific classification distinguishes lingonberry and raspberry preparations from other berry varieties like strawberries (2007.99.10.00) and currants or other berries (2007.99.15.00). It also differentiates them from jams made from non-berry fruits such as apricots (2007.99.20.00) or cherries (2007.99.25.00). The precise fruit origin is the key differentiator at this level.

As this is a leaf node, there are no further subdivisions under this HTS code. Classification decisions for lingonberry and raspberry jams should therefore focus on confirming the sole or primary fruit content and ensuring the preparation method aligns with the definition of jam. Any preparations containing other significant fruit components would need to be classified under a different heading.