HS Code for Fruit jelly

Fruit jelly is classified under HS code 2007.99 as a cooked preparation of fruit. Heading 2007 includes jams, fruit jellies, marmalades, fruit or nut purées, and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter. The classification depends on the manufacturing process; specifically, the product must be obtained by boiling fruit pulp, juice, or whole fruit until it reaches a gelatinous or thickened consistency. This distinguishes these products from fresh fruit (Chapter 08) or fruit preserved by other means without cooking. Subheading 2007.99 is used for jellies made from fruits other than citrus (which are 2007.91) or those not specifically categorized as homogenized preparations (2007.10). The presence of sugar, pectin, or citric acid does not change the classification under this heading, provided the essential character of the product remains a cooked fruit preparation. This code is used globally to track the trade of processed fruit spreads and industrial fruit bases used in the confectionery and baking industries.

Products Included

• Apple jelly
• Grape jelly
• Mixed fruit jams
• Apricot purée (cooked)
• Peach paste
• Raspberry fruit spread (cooked)
• Blackberry jelly

Common Misclassification

Fruit jelly is often misclassified under HS code 1704.90, which covers sugar confectionery (like jelly beans or gummy candies). The difference is that 2007 requires the product to be a fruit preparation, whereas 1704 is for sugar-based items with little to no fruit content. It is also confused with 2106.90 for gelatin-based dessert mixes, which are food preparations not elsewhere specified and do not consist primarily of cooked fruit.

FAQ

What is the HS code for fruit jelly?

The standard HS code for cooked fruit jelly (non-citrus) is 2007.99.

Does this include citrus marmalade?

No, citrus-based jellies and marmalades are specifically classified under HS code 2007.91.