HS Code 20.07 – Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter

HS code 2007 is a 4-digit heading in the Harmonized System that covers: Jams, fruit jellies, marmalades, fruit or nut puree and fruit or nut pastes, being cooked preparations; whether or not containing added sugar or other sweetening matter. Heading 2007 specifically covers jams, fruit jellies, marmalades, fruit or nut purees, and fruit or nut pastes, provided they are *cooked preparations*. A critical aspect of this classification is that the presence or absence of added sugar or other sweetening matter does not affect its placement here. This heading precisely delineates its scope to these specific forms of processed fruits and nuts, distinguishing them from whole fruits (fresh, dried, frozen), fruits preserved by sugar (2006), or other general prepared fruits (2008). The defining characteristics are the product form (jam, jelly, marmalade, puree, paste) and the fact that it is a 'cooked preparation.' This classification is essential for trade compliance, as it dictates specific import duties, quotas, and food safety standards, which can vary based on fruit content, sugar levels, and processing methods. Historically, jams and jellies have been fundamental methods of preserving fruit, facilitating trade and extending the availability of seasonal produce. As a core component of Chapter 20, which focuses on ‘Preparations of vegetables, fruit, nuts or other parts of plants,’ Heading 2007 captures a significant segment of the processed food market, emphasizing value-added, cooked fruit and nut products.

Strawberry jam, apricot jelly, orange marmalade, apple butter, raspberry preserves, prune puree, mango puree, almond paste, cashew butter (unsweetened), peanut butter (smooth), hazelnut paste, fig jam, blackberry jelly, quince paste, peach preserves, blueberry jam, cherry marmalade, date paste, guava paste, pumpkin puree, chestnut puree, cranberry sauce (cooked), tomato paste (as a fruit puree), mixed berry jam

Traders frequently misclassify products under 2007 by confusing them with 2008 (other prepared fruits) or even 0811/0812 (frozen/provisionally preserved fruits). The key for 2007 is the 'cooked preparation' resulting in a jam, jelly, marmalade, puree, or paste. If the fruit is merely preserved whole or in pieces (e.g., canned fruit cocktail in syrup), it belongs to 2008. If a fruit puree is raw (uncooked), its classification might differ, potentially falling into Chapter 8 or 2008, depending on further processing. Also, products like fruit spreads that don't meet the specific consistency or cooking requirements of jams/jellies can be challenging.

In 2025, the top exporters of HS code 2007 in UN Comtrade data were France ($608M, 12% of world exports), Italy ($546M) and Türkiye ($440M). World exports came to about $5.0B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 2007 in UN Comtrade data were the United States ($693M, 15% of world imports), Germany ($509M) and France ($281M). World imports came to about $4.5B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 2007 is a 4-digit heading under Chapter 20 of the Harmonized System. The first 2 digits (20) identify the chapter, and digits 3-4 (07) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.