Strawberry Fruit Jelly from Mexico
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 — Mexico → United States
Rate breakdown
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