Rose Hip Syrup (Home Made)

Scrape it off

grannylyn65

The last bottle tasted mouldy though,(we still used it, but ugh! and DH won’t try any more if it’s the same) but will test another bottle after discarding the mouldy blob on the top. Believe me, we don’t like wasting anything.
Having said that, I didn’t realise it was mouldy until we had started using it.

I have never made rose hip syrup, but have made lots of jam and red currant juice.

It is said to be dangerous to eat anything that has grown mould, but in my family we always removed the mould and boiled the juice or jam up, then put it in clean sterilised bottles or jars.

If you reduce the sugar content when making preserves, it is best either to use a suitable amount of a chemical preservative or add a little vinegar.

Alternatively you could try using the original recipe next summer and adding the juice of a couple of lemons. Lemon juice will counteract the sweetness and help to preserve the juice.

If the lids on the bottles weren't screwed on tight air will have got in, which causes mould. If the place you store the bottles in is slightly damp that can cause mould too.

Good advice thank you gtJE65