Mixed Berry Fruit Jelly
A fruit jelly combining blueberries, blackberries, and strawberries, cooked with sweeteners to form a jelled product for spreading on toast. It qualifies for 2007.99.75.00 as 'other' fruit jellies via cooking, not fitting homogenized or juice categories.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing mainly apricots or containing ≥13% dry weight peeled apricots
Specific apricot provisions in 2007.91 take precedence over generic 'other' jellies.
If uncooked purees of single fruit strength
Lacks cooking process, moving to uncooked fruit purees in heading 2008.
If prepared food mixtures with additives exceeding fruit jelly definition
Heavily flavored/fortified products may be 'other food preparations' if not purely fruit-based.
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Import Tips & Compliance
• Declare exact fruit composition; mixtures must still meet cooked jelly criteria without dominating other ingredients
• Retain Brix readings if applicable, though not required for jellies (unlike certain juices in 2009)
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.
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.
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.