Peach Fruit Jelly
Cooked peach fruit jelly with a soft, jellied texture from pectin and sugar, packaged for retail as a jam alternative. Falls under 2007.99.75.00 for non-specific fruit jellies obtained by cooking, per chapter notes excluding uncooked or infant forms.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If homogenized infant food in small ≤250g containers
Precedence for finely homogenized baby fruit preps over other 2007 subheadings.
If strawberry purees not cooked
Specific uncooked strawberry puree heading if no cooking to increase viscosity.
If frozen fruit purees for industrial further processing
Frozen state and end-use as ingredient shifts to chapter 7 vegetables/fruits.
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Import Tips & Compliance
• Use invoices specifying 'obtained by cooking' and gel-forming process to support classification
• Check for visible fruit pieces; small quantities allowed but must maintain jelly form
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.