… jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added …
Explanatory notes
… jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added … equal proportions. When cool they are of moderately firm consistency and contain pieces of the fruit. Marmalades are … apricot, almond, etc.) are evaporated purées of a solid or almost solid consistency. Products of this heading which are …