2007.99.75.00/Strawberry Fruit Jelly/Japan

Strawberry Fruit Jelly from Japan

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 — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter

Calculate with your customs value Verify with the Tariff Assistant

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