Fruit packed in syrup is preserved by the liquid medium and typically classifies under heading 2008 as otherwise prepared or preserved fruit. Glacé or crystallized fruit under heading 2006 has been impregnated with sugar to the point where the sugar itself is the preserving agent and the fruit retains a dry or semi-dry, sugar-coated form. The physical state and moisture content of the finished product are the key distinguishing factors.

Candied (crystallized or glacé) ginger preserved by sugar classifies under heading 2006, not under spice or confectionery headings, because the classification follows the preservation method applied to an edible plant part. If the ginger is coated in chocolate or otherwise combined with confectionery ingredients, reclassification under a confectionery heading may be appropriate.