Import duty on jam & fruit spreads in the UK

HS code

2007.99

UK codes

UK import duty

Varies by line

UK VAT

Source: UK Global Tariff (HMRC Trade Tariff service) · checked 2026-10-31

Jams and fruit jellies other than citrus and homogenised preparations are 2007.99.

UK commodity codes under 2007.99

UK commodity code	Description	Import duty	VAT
2007 99 10 00	With a sugar content exceeding 30 % by weight › Plum purée and paste and prune purée and paste, in immediate packings of a net content exceeding 100 kg, for industrial processing	20%conditions apply	0%
2007 99 20	With a sugar content exceeding 30 % by weight › Chestnut purée and paste 2 full 10-digit codes 2007 99 20 10 — With a sugar content exceeding 30 % by weight › Chestnut purée and paste › Containing less than 70 % by weight of sugar 2007 99 20 90 — With a sugar content exceeding 30 % by weight › Chestnut purée and paste › Other	20% + £16 / 100 kg	0%
2007 99 31	With a sugar content exceeding 30 % by weight › Other › Of cherries 4 full 10-digit codes 2007 99 31 15 — With a sugar content exceeding 30 % by weight › Other › Of cherries › Containing less than 70 % by weight of sugar › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 31 25 — With a sugar content exceeding 30 % by weight › Other › Of cherries › Containing less than 70 % by weight of sugar › Other 2007 99 31 95 — With a sugar content exceeding 30 % by weight › Other › Of cherries › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 31 99 — With a sugar content exceeding 30 % by weight › Other › Of cherries › Other › Other	20% + £19 / 100 kg	0%
2007 99 33	With a sugar content exceeding 30 % by weight › Other › Of strawberries 4 full 10-digit codes 2007 99 33 15 — With a sugar content exceeding 30 % by weight › Other › Of strawberries › Containing less than 70 % by weight of sugar › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 33 25 — With a sugar content exceeding 30 % by weight › Other › Of strawberries › Containing less than 70 % by weight of sugar › Other 2007 99 33 95 — With a sugar content exceeding 30 % by weight › Other › Of strawberries › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 33 99 — With a sugar content exceeding 30 % by weight › Other › Of strawberries › Other › Other	20% + £19 / 100 kg	0%
2007 99 35	With a sugar content exceeding 30 % by weight › Other › Of raspberries 4 full 10-digit codes 2007 99 35 15 — With a sugar content exceeding 30 % by weight › Other › Of raspberries › Containing less than 70 % by weight of sugar › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 35 25 — With a sugar content exceeding 30 % by weight › Other › Of raspberries › Containing less than 70 % by weight of sugar › Other 2007 99 35 95 — With a sugar content exceeding 30 % by weight › Other › Of raspberries › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 35 99 — With a sugar content exceeding 30 % by weight › Other › Of raspberries › Other › Other	20% + £19 / 100 kg	0%
2007 99 39	With a sugar content exceeding 30 % by weight › Other › Other 36 full 10-digit codes 2007 99 39 01 — With a sugar content exceeding 30 % by weight › Other › Other › Fig paste › Containing less than 70 % by weight of sugar 2007 99 39 02 — With a sugar content exceeding 30 % by weight › Other › Other › Fig paste › Other 2007 99 39 03 — With a sugar content exceeding 30 % by weight › Other › Other › Pistachio paste › Containing less than 70 % by weight of sugar 2007 99 39 04 — With a sugar content exceeding 30 % by weight › Other › Other › Pistachio paste › Other 2007 99 39 05 — With a sugar content exceeding 30 % by weight › Other › Other › Hazelnut paste › Containing less than 70 % by weight of sugar 2007 99 39 06 — With a sugar content exceeding 30 % by weight › Other › Other › Hazelnut paste › Other 2007 99 39 07 — With a sugar content exceeding 30 % by weight › Other › Other › Groundnuts paste › Containing less than 70 % by weight of sugar 2007 99 39 08 — With a sugar content exceeding 30 % by weight › Other › Other › Groundnuts paste › Other 2007 99 39 16 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 17 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other 2007 99 39 18 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 19 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 39 22 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 24 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other 2007 99 39 26 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 27 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 39 29 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 30 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other 2007 99 39 32 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Containing less than 70 % by weight of sugar 2007 99 39 34 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 39 35 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Containing less than 70 % by weight of sugar 2007 99 39 37 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Other 2007 99 39 39 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other › Containing less than 70 % by weight of sugar 2007 99 39 40 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other › Other 2007 99 39 43 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Containing less than 70 % by weight of sugar 2007 99 39 44 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Other 2007 99 39 46 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Other › Containing less than 70 % by weight of sugar 2007 99 39 47 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Other › Other 2007 99 39 51 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Containing less than 70 % by weight of sugar 2007 99 39 52 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) › Other 2007 99 39 54 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Other › Containing less than 70 % by weight of sugar 2007 99 39 56 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Other › Other 2007 99 39 70 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other › Containing less than 70 % by weight of sugar 2007 99 39 75 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other › Other 2007 99 39 80 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Other › Containing less than 70 % by weight of sugar 2007 99 39 85 — With a sugar content exceeding 30 % by weight › Other › Other › Other › Other › Other	20% + £19 / 100 kg	0%
2007 99 50	With a sugar content exceeding 13 % but not exceeding 30 % by weight 27 full 10-digit codes 2007 99 50 10 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Chestnut purée and paste 2007 99 50 15 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Apple purée, including compotes › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment 2007 99 50 25 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Apple purée, including compotes › Other 2007 99 50 31 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Fig paste 2007 99 50 32 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Pistachio paste 2007 99 50 33 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Hazelnut paste 2007 99 50 41 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content exceeding 1 kg 2007 99 50 42 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › With a sugar content exceeding 15 % by weight 2007 99 50 43 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 50 45 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content exceeding 1 kg 2007 99 50 47 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › With a sugar content exceeding 15 % by weight 2007 99 50 49 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 50 51 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content exceeding 1 kg 2007 99 50 52 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › With a sugar content exceeding 15 % by weight 2007 99 50 53 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 50 61 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 50 62 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other 2007 99 50 63 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 50 64 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Mixtures of fruit in which no single fruit exceeds 50 % of the total weight of the fruits › Other 2007 99 50 65 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 50 67 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Other › Other › Other 2007 99 50 84 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other › Papaya puree concentrate, obtained by cooking:<br>- of the genus carica spp.,<br>- with a sugar content by weight of more than 13 % but not more than 30 %<br>for use in the manufacture of products of food and drink industry 2007 99 50 85 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other › Guava puree concentrate, obtained by cooking:<br>- of the genus psidium spp.,<br>- with a sugar content by weight of more than 13 % but not more than 30 %<br>for use in the manufacture of products of food and drink industry 2007 99 50 89 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other › Other 2007 99 50 94 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Other › Papaya puree concentrate, obtained by cooking:<br>- of the genus carica spp.,<br>- with a sugar content by weight of more than 13 % but not more than 30 %<br>for use in the manufacture of products of food and drink industry 2007 99 50 95 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Other › Guava puree concentrate, obtained by cooking:<br>- of the genus psidium spp.,<br>- with a sugar content by weight of more than 13 % but not more than 30 %<br>for use in the manufacture of products of food and drink industry 2007 99 50 99 — With a sugar content exceeding 13 % but not exceeding 30 % by weight › Other › Other › Other	20% + £3.5 / 100 kg	0%
2007 99 93 00	Other › Of tropical fruit and tropical nuts	14%	0%
2007 99 97	Other › Other 26 full 10-digit codes 2007 99 97 10 — Other › Other › Apple purée, including compotes 2007 99 97 21 — Other › Other › Fig paste 2007 99 97 22 — Other › Other › Pistachio paste 2007 99 97 23 — Other › Other › Hazelnut paste 2007 99 97 30 — Other › Other › Peach or pear and mixtures thereof, in jelly of these fruits 2007 99 97 32 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content exceeding 1 kg 2007 99 97 33 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Containing added sugar, in immediate packings of a net content not exceeding 1 kg 2007 99 97 35 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Pears › Not containing added sugar 2007 99 97 37 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content exceeding 1 kg 2007 99 97 38 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Containing added sugar, in immediate packings of a net content not exceeding 1 kg 2007 99 97 39 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Not containing added sugar, in immediate packings of a net content › Of 5 kg or more 2007 99 97 40 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Not containing added sugar, in immediate packings of a net content › Of less than 5 kg › Of 4,5 kg or more 2007 99 97 41 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Apricots › Not containing added sugar, in immediate packings of a net content › Of less than 5 kg › Of less than 4,5 kg 2007 99 97 42 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Containing added sugar 2007 99 97 44 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Not containing added sugar, in immediate packings of a net content › Of 5 kg or more 2007 99 97 46 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Not containing added sugar, in immediate packings of a net content › Of less than 5 kg › Of 4,5 kg or more 2007 99 97 48 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Peaches, including nectarines › Not containing added sugar, in immediate packings of a net content › Of less than 5 kg › Of less than 4,5 kg 2007 99 97 50 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 97 52 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content exceeding 1 kg › Other 2007 99 97 55 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 97 57 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Containing added sugar, in immediate packings of a net content not exceeding 1 kg › Other 2007 99 97 60 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Not containing added sugar, in immediate packings of a net content › Of less than 4,5 kg › Of tropical fruit (including mixtures containing 50 % or more by weight of tropical nuts and tropical fruit) 2007 99 97 62 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Not containing added sugar, in immediate packings of a net content › Of less than 4,5 kg › Other 2007 99 97 64 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Mixtures › Not containing added sugar, in immediate packings of a net content › Other 2007 99 97 69 — Other › Other › Other › Fruit purées obtained by sieving then brought to the boil in a vacuum, the texture and chemical composition of which have not been changed by the heat treatment › Other 2007 99 97 70 — Other › Other › Other › Other	20%	0%

Import duty on jam & fruit spreads by country

Import into the US

Free – 14%

See HTS codes ›

Import into the UK

Varies by line

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Import into the EU

Varies by line

See CN codes ›

How UK import charges work

The duty shown is the standard rate for goods from countries without a trade deal. Goods from a country with a UK trade agreement may pay less, or nothing, if they meet the rules of origin. A few products from certain countries also pay anti-dumping duties. The UK charges import VAT on the customs value plus shipping, insurance and duty.

What will jam & fruit spreads really cost you?

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Frequently asked questions

Q1What is the UK commodity code for jam & fruit spreads?

It depends on the product’s details: 9 UK codes sit under HS 2007.99. The table on this page lists each one with its duty.

Q2What is the import duty on jam & fruit spreads in the UK?

Between Varies by line, depending on the exact code. Goods from countries with a trade agreement may pay less if they meet the rules of origin.

Q3Do I pay VAT on imported jam & fruit spreads?

Yes. Import VAT of 0% applies on top of duty. The UK charges import VAT on the customs value plus shipping, insurance and duty.

Q4Is the UK code the same as the US HTS code?

Only the first 6 digits (2007.99) are the same. The US adds its own digits and rates: see the US HTS code for jam & fruit spreads.

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Roasted coffee 6%Natural honey 16%Black tea 0%Green tea 2%Black pepper 0%Cinnamon 0%Turmeric 0%Saffron 0%Vanilla beans 6%Chocolate bars 8%Cocoa powder Varies by line Candy & gummies 8% – 12%Cookies & biscuits 8%Extra virgin olive oil £104 / 100 kg Coconut oil 8% – 12%Maple syrup Varies by line Dates 6%Raisins 2%Almonds 0% – 2%Cashew nuts 0%Peanut butter 10% – 12%Basmati rice £121 / 1,000 kg Dried pasta Varies by line Rolled oats Varies by line Quinoa £30 / 1,000 kg Green coffee beans 0%Bottled water 0%Energy drinks & soft drinks Varies by line Wine Varies by line Beer 0%Whiskey 0%Vinegar Varies by line Sea salt 0%Dried mushrooms 12%Wheat flour £143 / 1,000 kg Cheese Varies by line Frozen shrimp 12%Canned tuna 20% – 25%Breakfast cereal Varies by line Crackers & baked snacks Varies by line Ice cream 6% – 8%Instant noodles Varies by line Ketchup 10%Mustard 0% – 8%Pickles 16%Olives 12%Walnuts 4%Pistachios 0%Dried fruit mixes 0% – 6%Ginger 0%Paprika & chili powder 4%Cumin seeds 0%Cardamom 0%Sesame seeds 0%Baking yeast 0%Sparkling wine £26 / 100 litre (hl)Vodka 0%Gin 0%Rum Varies by line Sake & cider Varies by line Tequila & other spirits Varies by line Brandy & cognac 0%Cloves 8%Nutmeg 0%Macadamia nuts 2%Desiccated coconut 0%Garlic & onion powder Varies by line Kimchi & preserved vegetables 6% – 16%

New to customs terms? Read what an HS code is and our guide on how to calculate landed cost.

Classification guidance only, not a binding ruling or customs advice. The right code depends on your product’s exact material, function and construction. For certainty, get an Advance Tariff Ruling from HMRC, or ask a licensed customs broker.