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HS code reference

HS Code for Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes: 2007.10

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

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2007.10

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Pre-quote review

Next step

Calculate duty

Estimates are for planning only. Confirm final classification and rates with a licensed customs broker or the relevant customs authority.

Review Notes

Classification boundary

Review material, use, construction, and accessories

Quote workflow

Estimate first, then confirm with official tariff or broker

Is 2007.10 always the HS code for Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes?

Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes can be reviewed from 2007.10, but the final code depends on full product details, material, use, and destination tariff rules.

How do I estimate US import cost with this code?

Use the tariff calculator with origin, customs value, freight, and insurance to estimate landed cost.

Is this a binding classification opinion?

No. This page is for pre-quote planning and does not replace customs rulings, official tariff data, or licensed broker advice.

Related HS code pages

2007.91

Jams, jellies, marmalades, purees and pastes

Jams, jellies, marmalades, purees and pastes; of citrus fruit, being cooked preparations (excluding homogenised), whether or not containing added sugar or other sweetening matter

2007.99

Jams, fruit jellies, marmalades, purees and pastes

Jams, fruit jellies, marmalades, purees and pastes; of fruit or nuts n.e.c. in heading no. 2007, cooked preparations (excluding homogenised), whether or not containing added sugar or other sweetening matter

2001.10

Vegetable preparations

Vegetable preparations; cucumbers and gherkins, prepared or preserved by vinegar or acetic acid

2001.90

Vegetable preparations

Vegetable preparations; vegetables, fruit, nuts and other edible parts of plants, prepared or preserved by vinegar or acetic acid (excluding cucumbers and gherkins)