HS Code 2007 — Jams and Fruit Purees

Covers cooked fruit preparations including jams, jellies, marmalades, and nut purees. These products can be with or without added sugar and are usually used as spreads or ingredients in baking.

What's included

Strawberry jam
Orange marmalade
Apple puree
Chestnut paste
Fruit jellies (cooked)

What's excluded

Fruit juices → use 2009 (Juices are not cooked to the consistency of a paste or puree.)

Common examples

Bonne Maman Raspberry Jam
Canned apple sauce
Bitter orange marmalade
Pureed mango for industrial use

Frequently asked questions

What is the difference between puree and juice?

Purees (2007) are cooked to a thick consistency; juices (2009) are liquid and not normally cooked into a paste.

Trade & shipping notes

Typical duty range: 0% - 20% + sugar content surcharge
Documentation: Often requires a declaration of sugar content (Brix) for customs.
Typical shipping mode: FCL
Top exporters: Italy, France, Spain
Top importers: United States, Germany, France

Key takeaway

Cooking is the definitive process that places these items in 2007.

Jams and Fruit Purees