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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If papaya or guava dominant
Tropical fruits have separate provisions.
If dried berries as ingredients
Dried legumes/vegetables don't apply, but dried fruits shift headings.
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Import Tips & Compliance
• Specify percentage of currants/berries in invoice to justify 2007.99.70.00 classification
• Obtain prior FDA approval for novel sweeteners or preservatives
• Avoid bulk packaging that might suggest industrial use under different headings
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.
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.