Actinidia juice.

After prepare fruits put for 24 hours in a cool place, receiving juice warm, and in an enamel dish till 80C, add in sterilized jars, close.

Actinidia jelly.
 Chop fruits care with the wood spoon in an enamel dish, adding sugar as one kg sugar is one kg of fruits, mix and cook on weak fire till ready, keep in jars of glass.


Actinidia compote.
Washed berries add in cleaned glass jars add in liquid 30 perc.sugar syrup, pasteurize on 80C for 15 minutes, close and keep.

Dried berries.
Ripe berries dry in oven on 60C, slowly with rest, add after in fabric bags or paper and keep in dry cool place.And this is traditional method for prepare,probably  here and formed a call actinidia as a raisin.

Sugar Actinidia.
Whole berries right away after prepare add in sugar in jars and close with polyethylene lids, and in refrigerator theirs keeping for long times at 0 C, as for one kg berries is one kg of sugar.

Jam Actinidia.
As without water adding. As one kg of berries add in 2 kg of sugar, keep in cool place for 4 days till juice secretion, and cook till ready on weak fire for one method.

Actinidia syrup.
As in one l. of juice of berries add 500 gr of sugar, boil 5 minutes and hot add in ready bottles.Close and put in cold place for keeping. Use for cooking are kisels, marmalades, cocktails, drinks aroma, wines, brandy.

A berries with sugar.
Ready ripe berries rub in sieve, mix in juice as 1.5 kg sugar are one kg of berries,add in jars, close pergament sheet, and put in cool place for keeping.

Dried Actinidia.
As berries for dry put a thin layer on form for baking, add in warm oven, dry a few methods till a consistence,like raisins.