Apricot Fruit Jelly
Fruit jelly from cooked apricots with added sugar, forming a clear gel suitable for retail sale. Classified in 2007.99.75.00 as other fruit jellies, provided it doesn't meet specific apricot dry weight thresholds in 2007.91.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If citrus marmalade or jam form
Citrus-specific subheading separates from generic fruit jellies.
If uncooked pineapple pastes
Heading 2008 for non-cooked fruit/nut pastes.
If processed as concentrated citrus juice <Brix threshold
Juice-like if liquid and ungelled, per Brix definitions in subheading notes.
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
• Analyze dry weight of peeled apricots; if <13%, stays in 'other'; document to prevent reclass
• Retail packaging essential; bulk industrial may go to parts/components headings
• Ensure no fermentation; alcoholic strength >0.5% vol excludes from chapter 20
Related Products under HTS 2007.99.75.00
Strawberry Fruit Jelly
A translucent strawberry-flavored fruit jelly obtained by cooking strawberries with sugar and pectin to achieve a gel-like consistency, put up for retail sale. It falls under HTS 2007.99.75.00 as a fruit jelly produced by cooking, distinct from homogenized infant preparations or high-Brix juices. The cooking process increases viscosity, aligning with Chapter 20 notes for heading 2007.
Raspberry Fruit Jelly
Gelatinous raspberry fruit jelly made by cooking raspberries, sugar, and gelling agents into a spreadable jelly texture for retail. Classified in 2007.99.75.00 as 'other' fruit jellies obtained by cooking, excluding homogenized baby food or juices per chapter notes.
Blueberry Fruit Jelly
Spreadable blueberry fruit jelly produced by cooking berries with pectin and sweeteners, retailed in jars. HTS 2007.99.75.00 applies to this cooked fruit jelly, distinct from purees or infant foods.
Blackberry Fruit Jelly
Tangy blackberry fruit jelly from cooked berries and gelling agents, packaged for retail. Under 2007.99.75.00 for cooked fruit jellies excluding special cases like homogenization.
Apple Fruit Jelly
Clear apple fruit jelly obtained by cooking apple puree with pectin, for gourmet retail spreads. Classifies in 2007.99.75.00 as other cooked fruit jellies.
Mango Fruit Jelly
Exotic mango fruit jelly cooked from tropical mangoes with sugar, retailed as a spread. Fits 2007.99.75.00 cooked fruit jellies.