HS Code for Marmalade

Marmalade is classified under HS code 2007.99 because it is a cooked preparation of fruit. According to the General Rules of Interpretation (GRI) and the Chapter 20 notes, heading 2007 encompasses jams, fruit jellies, marmalades, and fruit purées obtained by cooking, whether or not containing added sugar. Subheading 2007.99 is used for these preparations when they are not homogenized and do not fall under specific sub-categories like citrus fruit jams (which are often 2007.91). For international trade, 2007.99 serves as the catch-all for high-quality fruit pastes and cooked spreads that maintain a specific consistency and sugar content. The classification depends on the cooking process which breaks down the fruit structure into a gel or paste, distinguishing it from fruits preserved in syrup. The presence of fruit peel or pulp within a gelatinous medium is the defining physical characteristic for this classification.

Products Included

• Orange marmalade with peel
• Lemon and lime marmalade
• Ginger-infused citrus marmalade
• Grapefruit marmalade
• Bitter orange (Seville) marmalade
• Reduced-sugar fruit marmalades

Common Misclassification

Marmalades are frequently confused with HS code 2008.99, which covers fruits otherwise prepared or preserved. The distinction lies in the cooking process; 2008 covers fruits preserved in syrup or alcohol without being boiled down into a jam-like consistency. Additionally, 2106.90 is sometimes incorrectly used for fruit-flavored spreads that contain no actual fruit solids.

FAQ

What is the HS code for Marmalade?

The primary HS code for marmalade is 2007.99, though citrus-specific marmalades may be classified under 2007.91 depending on the national tariff schedule.

Does sugar-free marmalade fall under this code?

Yes, preparations that are cooked into a paste or jelly remain under heading 2007 regardless of whether they contain added sugar or artificial sweeteners.