2007.99.40.00 - Pineapple

This HTS classification covers jams, fruit jellies, marmalades, fruit or nut purées, and fruit or nut pastes, obtained by cooking, where these preparations are derived from pineapple. These products may or may not contain added sugar or other sweetening matter. The essential characteristic of this category is the processing of pineapple into a preserved, spreadable, or paste-like form through cooking.

Distinguishing this category from its siblings, such as those for lingonberry, raspberry, strawberry, apricot, or cherry jams, is based on the primary fruit ingredient. While all fall under the broader heading of cooked fruit preparations, the specific type of fruit dictates the precise HTS code. This pineapple classification specifically excludes preparations derived from other fruits or berries.

As this node represents a "leaf node" in the HTS structure, there are no further subcategories. Therefore, classification under 2007.99.40.00 is definitive for cooked pineapple preparations that do not fit into more specific subcategories (which do not exist at this level). Practical classification relies on the identification of pineapple as the sole or predominant fruit component in the cooked preparation.