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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If finely homogenized for infants
Homogenized preparations for infants in containers ≤250g take precedence over other subheadings.
If not obtained by cooking
Fruit jellies not cooked fall under preserved fruits without cooking process.
If predominantly sugar content
High sugar content may classify as sugar confectionery rather than fruit jelly.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify Brix value and cooking process documentation to confirm classification as cooked fruit jelly
• Ensure labeling includes fruit content and sugar levels to meet FDA food import standards
• Avoid misclassification by distinguishing from homogenized infant foods under 2007.10
Related Products under HTS 2007.99.70.00
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.