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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
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Import Tips & Compliance
• Classify based on predominant flavor; currant must be key for this subheading
• Test viscosity to confirm jelly vs puree status
• Comply with EU/US pesticide residue limits for berries
Related Products 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.