Chapter 20 covers preparations of vegetables, fruit, nuts or other parts of plants, including preparations made with vinegar or acetic acid, preserved vegetables and fruit, jams, fruit jellies, marmalades, fruit purees, fruit pastes, and fruit juices, vegetable juices, etc. This chapter does not include vegetables and fruit preserved by other methods (such as freezing, drying, sugaring, etc.), nor does it include fresh fruit and nuts of Chapter 8. Heading 2007 covers jams, fruit jellies, marmalades, fruit purees, fruit pastes, prepared with sugar or other sweetening matter, as well as nuts, peanuts and other seeds preserved with sugar or candied. These products are usually subjected to heating, concentration and other processes, have a viscous texture, and can be eaten directly or used as food ingredients. The first 2 digits 20 represent Chapter 20: preparations of vegetables, fruit, nuts or other parts of plants. Digits 3-4, 07, represent heading 2007: jams, fruit jellies, marmalades, fruit purees, fruit pastes. Digits 5-6, 91, represent subheading 200791: citrus fruit jams (marmalades), namely jams made from citrus fruits (such as orange, lemon, pomelo, etc.). Note that subheading 200791 refers only to citrus fruit jams, while 200799 is other jams. The goods are jam made from citrus fruits, which conforms to the description of heading 2007, and because the raw material is citrus, it is classified under subheading 200791 rather than 200799 (other jams). Unlike fresh citrus of Chapter 8, it has undergone processes such as boiling with sugar; unlike fruit juice of Chapter 20 (2009), its form is paste-like rather than liquid.

Product name: The specific name of the declared goods should accurately reflect the product attributes, such as 'citrus jam' or 'orange peel marmalade'. Ingredient content: List the main ingredients and percentages, such as fruit content, sugar content, additives, etc. Packaging specifications: Declare the packaging form and net weight of the goods, such as 'bottled, 200 grams per bottle'. Brand: Declare the brand of the goods; if there is no brand, write 'no brand'. Processing method: Briefly describe the processing technology, such as 'citrus peeled, boiled, concentrated with sugar'. Preservation method: State the preservation method, such as 'store at room temperature' or 'refrigerated'. Product name: Citrus jam; Ingredient content: citrus 60%, white granulated sugar 35%, pectin 3%, citric acid 2%; Packaging specifications: bottled, 250 grams per bottle, 12 bottles per carton; Brand: Sunny; Processing method: citrus peeled and seeded, boiled and concentrated with sugar, filled and sterilized; Preservation method: store at room temperature away from light. Mistakenly classifying citrus jam under 200799 (other jams), ignoring the dedicated citrus subheading. Failing to provide fruit content, making it impossible to determine whether it belongs to jam (too low fruit content may lead to classification under other headings). Confusing jam with jelly; jelly usually refers to a transparent, elastic texture, while jam contains fruit pulp.

The core basis for classification is the raw materials, processing method and form of the goods. Citrus jam uses citrus fruits as raw materials, is made by boiling and concentrating with sugar, and is in a viscous paste form, conforming to the description of heading 2007 and subheading 200791. If the fruit content is below a certain standard or a large amount of other ingredients is added, classification may be affected. 200799 Other jams: 200799 covers non-citrus jams, such as strawberry, apple, etc. If the product is mixed fruit and citrus is not the main ingredient, it may be classified under 200799. 200600 Sugared fruit: 200600 is fruit preserved with sugar, retaining the original shape of the fruit, while 200791 is boiled into a paste form, with a different form. 200990 Mixed fruit juice: 200990 is liquid fruit juice, while 200791 is semi-solid paste, with an obvious difference in physical state. 200510 Homogenized vegetables: 200510 is homogenized vegetable products, while 200791 is fruit products, with different raw materials. Are the raw materials citrus fruits? Have they been boiled and concentrated with sugar into a paste form? Can they be eaten directly or used as ingredients? Is the fruit content sufficiently high? Are they distinguished from forms such as fruit juice and jelly?

What is the HS code for citrus jam? The HS code for citrus jam is 200791, under heading 2007 of Chapter 20. This code specifically refers to jam made from citrus fruits, such as orange, lemon, pomelo, etc. How do you distinguish citrus jam from other jams? Mainly by raw materials: citrus jam uses citrus fruits as raw materials and is classified under 200791; other jams such as strawberry, apple, etc. are classified under 200799. If citrus is the main ingredient in mixed fruit, it can still be classified under 200791. What elements need to be provided for declaring citrus jam? Product name, ingredient content, packaging specifications, brand, processing method, preservation method, etc. are required. Ingredient content should be specific, and the processing method should explain processes such as boiling and concentration. Are the codes for citrus jam and citrus jelly the same? No. Jelly is usually classified under 200799 (if non-citrus) or 200791 (if citrus), but the distinction between jelly and jam lies in texture: jelly is transparent and elastic, while jam contains fruit pulp. If it is citrus jelly, it may still be classified under 200791, but this must be judged according to the specific form. How can the tax rate for citrus jam be checked? The tax rate must be checked according to the customs tariff of the destination country. For exports from China, refer to the Import and Export Tariff of the People's Republic of China; for the importing country's rate, check that country's customs website. Note that tax rates change, so it is recommended to rely on the latest tariff. How is citrus jam sold via cross-border e-commerce classified? Cross-border e-commerce retail exports also need to be declared according to the HS code, and citrus jam is classified under 200791. Attention should be paid to declaration elements such as packaging specifications and ingredients to ensure compliance. If citrus jam contains a small amount of other fruit, does it affect classification? If citrus fruits are the main ingredient, it is still classified under 200791; if other fruits are the main ingredient, it is classified under 200799. It is recommended to judge based on the main ingredient. What are the regulatory conditions for citrus jam? Generally, it must comply with food safety standards, and export may require inspection and quarantine. Specific regulatory conditions need to be checked against the latest customs regulations, such as whether export food hygiene registration is required.