Currant and berry
Jams, fruit jellies, marmalades, fruit or nut pureé and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter: > Other: > Other: > Fruit jellies: > Currant and berry
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 2007.99.70.00
Black Currant Fruit Jelly
A sweet fruit jelly made from black currants, cooked to achieve a gel-like consistency, and containing added sugar. It falls under HTS 2007.99.70.00 as a currant and berry fruit jelly obtained by cooking.
Red Currant Jelly
Traditional red currant jelly, prepared by cooking fresh red currants with sugar to form a clear, spreadable preserve. Classified in HTS 2007.99.70.00 for currant and berry fruit jellies.
Blackberry Fruit Jelly
Spreadable blackberry jelly made by cooking blackberries with sugar and pectin for a firm set. It qualifies under HTS 2007.99.70.00 as a berry fruit jelly obtained by cooking.
Raspberry Jelly Spread
Cooked raspberry jelly with added sugar, designed for toast or desserts, forming a gelatinous texture. Falls under HTS 2007.99.70.00 for berry fruit jellies.
Mixed Berry Currant Jelly
A blend of currants and mixed berries cooked into a fruit jelly with sweeteners for spreading. Classified under HTS 2007.99.70.00 due to currant and berry content.
Lingonberry Jelly
Scandinavian-style lingonberry jelly, cooked from berries with minimal sugar for tart flavor. HTS 2007.99.70.00 covers this berry fruit jelly.
Gooseberry Currant Jelly
Fruit jelly combining gooseberries and currants, cooked to preserve and gel. It is specifically a currant and berry product under HTS 2007.99.70.00.
Blueberry Fruit Jelly
Cooked blueberry jelly with sugar, popular for breakfast spreads. As a berry jelly obtained by cooking, it falls under HTS 2007.99.70.00.
Elderberry Jelly Preserve
Elderberry fruit jelly cooked with sugar for a rich, dark spread. HTS 2007.99.70.00 applies to this berry jelly product.
Strawberry Currant Jelly
Blended strawberry and currant jelly, cooked to jelly consistency with added sweetening. Includes currant, thus under HTS 2007.99.70.00 for currant and berry.
Cranberry Jelly
Tart cranberry fruit jelly obtained by cooking cranberries with sugar. Berry jelly classification under HTS 2007.99.70.00.
Loganberry Fruit Jelly
Rare loganberry jelly, a hybrid berry cooked into spreadable form. Fits HTS 2007.99.70.00 as berry jelly.
Cloudberry Jelly
Arctic cloudberry (bakeapple) jelly from cooked berries and sugar. Berry product in HTS 2007.99.70.00.
Huckleberry Currant Jelly
Wild huckleberry and currant cooked jelly spread. Currant/berry under HTS 2007.99.70.00.
Bilberry Jelly
Bilberry (European blueberry) fruit jelly by cooking. Berry jelly HTS 2007.99.70.00.