2007.99.75.00/Strawberry Fruit Jelly/Germany

Strawberry Fruit Jelly from Germany

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.

Duty Rate — Germany → United States

10%

Rate breakdown

9903.05.3910%Section 301 (forced labor) — European Union member state (col1 rate < 10 percent): MFN < 10% → total duty capped at 10%

Calculate with your customs value Verify classification with AI

Import Tips

• Verify the product was obtained by cooking (heat treatment to increase viscosity) as per chapter notes to avoid reclassification to uncooked purees

• Include lab analysis or manufacturer affidavit confirming it's a fruit jelly (gel structure from pectin), not a juice or puree

• Label net weight, ingredients, and 'fruit jelly' clearly; common pitfall is mislabeling as jam leading to audits