Advice please.
Have made rose hip syrup for the last two years. First time, very good but rather too sweet.
So last year (November) tried reducing the sugar, bearing in mind that the sugar is what preserves it I think.
The resulting syrup was runnier, even after extra boiling, but seemed ok.
We pour it on plain yogurt by the way.
We’ve used a few bottles, but was disappointed to see that some of the remaining ones have gone a bit mouldy at the top.
Some still seem fine, I made two batches but not sure which are which, as DH mixed them up!
Any ideas what went wrong?
The bottles were sterilised before use.
I suppose there is no way I can resurrect the ones with mould?
??????