Delia explains that this is sheer luxury, the unique concentrated citrus flavour of marmalade, made with very special oranges from Seville in Spain, can , Web Jan 25, 2009 Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. I send an email each week with links to the latest blog post, updates on the training courses and other B&B related news. Taking a clean juiced orange half rind, use a spoon to dig out segment membranes still attached to the inside. Times will vary according to the size of the pan - in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. 1 Lemon. It will help the peels cook faster.). Put the chicken inside the bags and pour over the marinade. Your email address will not be published. Freeze a plate. Turn it over and over several times so that it cools then allow it to drip from the edge. Homemade marmalade is a real treat and loved by B&B guests. Push with the finger at one side and if the skin has formed wrinkles, setting point has been reached, or. If you continue to have issues, please contact us here. Carefully transfer the marmalade to canning jars and seal with the lid. You can order them online, or when in season (in Winter), find them at a farmer's market in areas that grow them. So how much lemon juice do you think you should add? Cook until thickest peel is tender, about 20 minutes. I would add the pecan right before canning, I think the oils in the nuts could make it difficult for the marmalade to set up so definitely hold off on adding them until the end. McDonalds Is Making Changes to Its Iconic Burgers, Starbucks Pink Drink Now Comes in a Bottle, Topo Chico Launches Line of Canned Cocktails, 5 Best Instant Ramens, According to Food Network Staffers, Wayfair's Way Day Sale Is Back These are the Best Kitchen Deals, 7 Best Cookie Sheets and Sheet Pans, Tested by Food Network Kitchen, The 11 Best Cold Brew Coffees, Tested by Food Network, Enter Daily for Your Chance to Win $10,000, Tour the Sleek and Modern Kitchen from Smart Home 2023, Enter for Your Chance to Win Smart Home 2023. Depending on your particular fruit, it may take more time, and more water, to get to the point where the peels are soft. I made the recipe but found that I needed to add another cup of water and more sugar. Add 500g caster sugar for every pint of liquid and peel in the pot. I cooked the mixture for over an hour and it never changed color nor did the rinds soften or the mix thicken as stated it would. The airing cupboard ( or in an oven at lowest setting ) will do nicely. What type of oranges were you using? And Dundee marmalade began in 1790 when a Dundonian, James , Web On mary berry's recipe from the aga book, where the marmalade is made . When you run out of marmalade you can cook them from frozen as per the recipe below.My husband likes dark marmalade. The marmalade does thicken to a jammy consistency when it cools. Thank you for your comment! . Most of the recipes for Seville orange marmalade I've found online have a much higher water and sugar ratio to fruit than I am presenting here. Im sorry it didnt work out for you but Ill need to go back and add my favorite orange varieties for this recipe. I added the seeds from the orange and some lime zest. ), Allow a whole a day to makeit. also the orange oil in the oranges should suppress bacteria. Some people choose not to (many Europeans do not water bath can fruit preserves). We combined her recipe with our method and simmered ours for a good six hours before setting . If you want, you can process the jars in a hot water bath for 5 minutes to help get a better seal and to help prevent mold. How to make marmalade by Thane Prince Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade. Transfer to a preserving pan or large saucepan and simmer gently until the orange rind is soft and transparent-looking (about 2 hours). If necessary weight the oranges with a heat-proof plate to keep them submerged. Test the orange peels as you go. Bring mixture to a boil, stirring often. The method I now always use for making my marmalade involves cooking the fruit whole (Mary Berry's recipe from 'The Aga Book'), and so I simply throw the frozen fruit straight in the pan. Then turn the heat down very low and slip a piece of aluminium , Web Jan 24, 2013 900 grams Seville oranges 2.3 litres water 1 lemon 1.8 kg sugar Instructions Wash and cut the oranges in half, squeeze out the juice and remove the pips. Paddington would approve! Bring the mixture to a boil, then turn the heat to low. Now increase the heat to its highest and squeeze the bag of pips over the plate to extract all of the sticky, jelly-like substance that contains the pectin. Hope that helps. Cover with a wax disc (wax side down) and seal. A best seller on our gateside stand. Pour half this liquid into a preserving pan. So easy and amazing!!! Using a sharp knife, slice the peel, pith and all, into thin, medium or chunky shreds, according to your preference. For more jam and jelly recipes, follow us on Instagram and Facebook! This recipe is based on Mary Berry's marmalade recipe. Probably not but how long will it keep out of the refrigerator? The peels will be shiny and glass-like. Grab a spoon and eat this jarred sunshine all by itself! Measure the marinade ingredients into a jug and stir until combined. Skim off any orange scum that rises to the surface. Place the pectin bag in a bowl to let cool until it is comfortable to touch. I typically use 4 cups of sugar for every 4 cups of fruit mixture, which produces a rather tart marmalade. Ive been wanting some marmalade like I had years ago at a hotel in Washington DC. Repeat from step 3 for second batch, warming the other half of the sugar first. Test to see if the marmalade is at setting point: If it wrinkles even just a little, it's ready. They have thick rinds. If you continue to have issues, please contact us. Lift the oranges out of the pan , Web Cut the orange peel into strips chunky for coarse-cut marmalade or thinner for a fine shred. Then bring the liquid up to simmering point and simmer very gently, uncovered, for 2 hours or thereabouts, until the peel is completely soft (test a piece carefully by pressing it between your finger and thumb, if you can squeeze it in half the peel is ready). If you feel the peels dont melt down enough, you can strain them. Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag. Then pour the sugar into the pan and stir it now and then over a low heat, until all the crystals have dissolved. Line with baking paper. It also helps to soften the peel, which will reduce the amount of cooking needed. Place the orange sliced in a medium saucepan over medium heat. 100g icing sugar, sifted (1/2 cup) 2 TBS warm water. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. The british version also contained lemons with the oranges. Push up against it with your finger tip. Cook, uncovered, for 1-2 hrs, until the peel has become very soft. I prefer a cold gloomy day when there's a good black and white movie on the kitchen tv, Never start marmalade making when you have B&B guests arriving that day. I havent tried a sauce yet but will definitely give it a go this rhubarb season! 3 TBS chunky Seville Orange Marmalade 100g icing sugar, sifted (1/2 cup) 2 TBS warm water Preheat the oven to 180*C/350*F/ gas mark 4. Stack the orange slices and cut them into quarters. Wish me luck. I know this is a year later, but altitude is a major factor, as well as humidity. Chill completely in refrigerator before . Cut the lemon segments crosswise into triangular pieces. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached. A mandolin makes this process move quickly. Ive made lots of jam before so Im not inexperienced so Ill just put this down to an unfortunate pinterest fail. Slice the oranges. How to make Orange Marmalade Loaf Cake Step one - Butter a 1lb/15cm/6 loaf tin, and line it with baking parchment. Im so glad you enjoyed it. Please come back and let us know how that turned out. Preheat the oven to 180C/gas 4. Remove from the heat and stir in the sugar until it dissolves . There should be between 775-800g; if less, then top up with water to 775g. You can also put them in a low oven or the bottom of the AGA if you have one.When the oranges are tender, put a colander over a large deep plate and put the oranges into drain, leaving the cooking liquid in the pan for now.When they have cooled enough to handle, cut the oranges in half and scoop out all of the pith and pips into the liquid in the pan.Bring to the boil for 7 minutes with the lid off.Strain the liquid through a sieve, pressing it through with a spoon. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. As the marmalade cooks, place the jars in a large pot (12 quart) on top of a steaming rack (so they don't touch the bottom of the pan), add enough water to cover the jars by 1 inch, bring the water to a full rolling boil, and boil for 10 minutes. Leave the marmalade to settle for 20 minutes. It seethed away on the Aga and she seemed to , Web Method Scrub the oranges, remove the buttons at the top of the fruit, then cut in half. Slow Cooker Spicy Orange Marmalade Meatballs. 1. Add to the pan. Begin by lightly buttering the base of the saucepan (to help prevent the marmalade catching) measure 2.5 litres of water into the pan. Cut the Meyer lemon in eighths, lengthwise. Make sure the indentation on the probe (with modern candy thermometers this is about an inch and a half from the bottom of the probe) is actually surrounded by the mixture. Pour the puree in a deep saucepan and keep it on high heat. Store the unopened jars of marmalade at room temperature for up to 1 year. I havent tried canning it so Im not sure. Add to the pan. It will store for up to a year Red onion marmalade 93 ratings So, she happily gave me some whenever I wanted to make a batch of marmalade. Before removing from heat, stir in 1 glass of whisky. Some readers have left some great tips if you want to read through those. I was excited to try this but am very disappointed. However after my 3rd batch I get bored of marmalade making.I was explaining this dilemma to my lovely neighbours, when they provided me with the solution. Seville oranges will survive happily in the fridge for at least a week. Filed Under: mary berry Tagged With: mary berry seville orange marmalade. Im so glad you loved it! Hi Aly, Im sorry yours didnt turn out but your marmalade needs to chill..so it most certainly shouldnt last like hot anything. The airing cupboard ( or in an oven at lowest setting ) will do nicely. Method STEP 1 Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. the official dish of King Charles IIIs coronation. Bring the mixture to a boil, then turn the heat to low. 1) 1kg of grapefruit (or oranges if you prefer orange , Web We now have several new recipes for Seville orange marmalade to suit every taste: A super three fruit marmalade. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Once the marmalade is opened, store in the refrigerator for up to 1 month. Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. Add the cut Meyer lemon to the measuring cup with the oranges. Or you can run the jars through your dishwasher, if it has a sanitize setting. Marmalade recipe method Step 1 Scrub the oranges to remove the wax, then simmer them in a large saucepan with 2 litres of water for about 2 hours, or until the skin is very soft and can easily be pierced with a fork. Push the marmalade along the plate with your finger. Method. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well. Chop the peel into shreds as fine as you like and add to the pan. You can unsubscribe at any time. The three days is a conservative estimate for jam thats already opened. My daughter and I tried this yesterday, and it never thickened nor did it turn darker. Set aside for 20 minutes to let the fruit plump up. You can also just put the mixture into smaller jars and can them. Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. Choose the type of message you'd like to post. All rights reserved. Add it to the orange mixture. (The cooking time will be affected by how thickly you have cut the peel.) Discovery, Inc. or its subsidiaries and affiliates. So glad you loved it! Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube, 2001-2023All Rights Reserved Delia Online. Even a folded kitchen towel on the pot bottom will do in a pinch.) Garnishes and optional ingredients are not included. Place the seed liquid in a pot and cover it. Im trying to work out in my head how best to do this Im thinking to toast the pecans in some butter and add it in just prior to canning the vanilla in your recipe will punch up the praline side of things. Its got tons of naturally sweet and tart flavor thats enhanced by sugar and a dash of vanilla bean paste. Helpful Tips How would you use them in your recipe? Would it be possible to use a sugar substitute like Swerve to make the marmalade for diabetic individuals? Linda Xiao for The New York Times. Pour marmalade into a glass jar with a tight-fitting lid. The seeds help with setting. Grease the base and sides of a 23cm loose-bottomed cake tin. As soon as the mixture reaches a really fast boil, start timing. Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. So, if you measured 4 cups of mixture, add in 3 1/2 cups of sugar. Then using a balloon whisk, whisk it into the rest of the ingredients in the pan. Simmer until the mixture reaches 220 F. Ladle into sterilized canning jars, and process for 10 minutes (adjusting for altitude). I like the small batch too. Place the orange and lemon juices and cut peels into a large, wide (6 to 8-quart) thick-bottomed pot. Read about our approach to external linking. The marmalade does boil up to twice its volume when it's going at full boil. Oh, and youll absolutely love the smell of this marmalade! While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. I have a bumper crop of naval oranges this year but I hate canning and making preserves so I was looking for a simple marmalade recipe that would allow me to enjoy my oranges all year long without a huge production. Simmer for 70-90 minutes, stirring occasionally, until thickened to desired consistency. Nutrition information is calculated using an ingredient database and should be considered an estimate. You can also occasionally find them in the supermarket. Do not boil, before the sugar is dissolved. The water should cover the jars by at least 1 inch. Serve it on a slice of toast, with a stack of pancakes, or even stirred into a savory sauce. Food Stylist: Barrett Washburne. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. Zest lemon and squeeze the juice into the pot. Remove the oranges from the pan with a slotted spoon and set aside to cool. (At this point you can soak overnight if you want. If there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off. Price and stock may change after publish date, and we may make money off Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. Use lemon seeds too if you have them. One of the laws of marmalade making is that, no matter what time you start the process, the doorbell will always go at the exact point you need to be focussing all of your attention on getting the marmalade to set! Remove jars from the water and drain on a clean towel. You can now watch How to Make Marmalade in our Online Cookery School Video, click the image to play. Leave to soak overnight. The cooking time in the pot is going to vary due to the thickness of the rind. Bring mixture to a boil. Place a ring on each jar and tighten. This butter makes the pudding richer and denser. Let boil, uncovered, for 30 minutes (or longer), or until the peels are completely soft and cooked through. Help! Once the mixture comes to boil, add lemon juice and mix. 1.7l water 1kg granulated sugar Method STEP 1 Halve the oranges and squeeze the juice into a large stainless-steel pan. Julia Moskin, Fergus Henderson, Trevor Gulliver, Margaux Laskey, Ian Dowding, Nigel MacKenzie. I absolutely love this recipe that Ive tried for the 3rd time and comes out beautifully making the BEST marmalade jam.. They are in season through to the end of February. Left me with hot oranges and no marmalade. Place the sliced fruit and their juices into a stainless-steel pot. Set aside. I made this twice as directed with great results. Now cut the orange peel into quarters with a sharp knife, and then one by one, fold and squeeze the quarters tightly together and cut them into shreds (I find it easier with a small serrated kitchen knife and the shreds can be either chunky or thin). these links. To test for doneness of marmalade: Drop a spoonful on frozen plate. Once the peels are softened, heat the kettle until it is fully boiled. So you just open a new jar as you use them. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. Work quickly. It's best to make just one batch at a time of this marmalade. Cook for 45-60 minutes. Hi Jo! Add the sugar and salt and stir well until dissolved. A mandolin makes this process move quickly. Unopened marmalade will last for up to 6 months. Juice the regular lemon and add this juice to the orange peels and juice: Put the seeds in a cheesecloth or muslin bag: Put the orange mixture into a pot, add water: Measure the Fruit and Add Sugar and Pectin. Yummy. Set the pan over a low heat , Web Put the fruit in a large heavy bottomed saucepan and cover with the water. Measure mixture, and return to pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). Meanwhile, boil the liquid in the pan until reduced by a third. Cook for about 1 hr 30 mins, till the orange peel has become soft. What a nice and easy recipe. (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) 1kg Seville oranges 1 large lemon 2.5 litres water 2kg preserving sugar a little butter Equipment You will need a large heavy-based saucepan with a capacity of 6.5 litres or a heavy-based preserving pan. Method. Samosa Pie Rachel Wharton, Nadiya Hussain . Gradually add the eggs, beating well after each addition; add a tablespoon of the . Not sure what went wrong. Add water and sugar and stir well. Take two large poly bags and put one inside the other. 1. I'm Kellie and I LOVE food! Magazine subscription your first 5 issues for only 5. Creating recipes and happy bellies is my favorite thing in the world. It will definitely turn into more of a puree if youre adding additional water, you need to give the fruit time to cook down and concentrate. Ive always been a jam girl. During cooking, added orange juice thats Id juiced from the oranges. Rinse, then transfer just the jars and lids to a roasting tin and heat in an oven preheated to . Making this recipe is an aromatic experience you wont soon forget. Subscribe to the B&B Academy email newsletter to get hints, tips, recipes, recommendations and news for existing and aspiring bed and breakfast owners. The rootstock took over the tree and my neighbor had a gorgeous orange tree with oranges that no body in her family wanted to eat! A lot of work. Measure mixture, and return to pan. This recipe is based on Mary Berry's marmalade recipe. Ill try again with a navel orange. You could freeze it, I transfer it to an airtight container (like the disposable Glad or Ziplock containers) and cover with plastic wrap before sealing with the lid. Bring to the boil, then allow to bubble for a minute. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. After 8-10 mins boiling, test for setting point. I hope no one threw out the finished product even if it didnt thicken up. The method I now always use for making my marmalade involves cooking the fruit whole (Mary Berrys recipe from The Aga Book), and so I simply throw the frozen fruit straight in the pan. Set the oven at 180C/gas mark 4. Any suggestions? Also I got an awesome tip from the british recipe. Mary Berry Seville Orange Marmalade Recipe, Mix in a pan thoroughly. The great thing about making citrus marmalades is that there is plenty of pectin in the peels, membranes and seeds of citrus, so you don't need to add commercial pectin to the jam. Can I use coconut sugar instead of white sugar! If necessary weight the oranges with a heat-proof plate to keep them submerged. Note that the jelly mixture will reduce further, intensifying both the flavor and the sweetness of the jelly. I used naval oranges because thats what we grow. 1 1/2 hours. I believe a good life tastes great and my easy recipes help make that happen every day. Stack the orange slices and cut them into quarters. Allow oranges to cool until they are easy to handle, then cut in half. Find our top recipes Add half the peel to the liquid in the preserving pan with the warm sugar. All my extended family love marmalade, so each year I make a batch to give away as Christmas Pressies. Using beef gelatine for Lemon and Lime Refrigerator Cake, Save 25% Off Your Next Gx Pillow Purchase, Roast Seville Orange-glazed Duck with Port Wine Sauce, Quails' Eggs with Cracked Pepper and Salt. You do not need to do anything with them apart from wash them, stick them in a bag and put them in the freezer. Put the oranges and lemons into a very large pan and add the water. All I did was use a cheese grater to remove the rind from the whole oranges, then I sliced the oranges in half, sliced off the pith, and finished them off with the mandolin and followed the cooking instructions as shown in the recipe. Traditional marmalade is made with bitter oranges so it is supposed to be a little bitter, hence all the sugar. Overcooking a marmalade will result in a caramelized flavor or tough orange peels in your marmalade. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork. 101 comments. Place the orange sliced in a medium saucepan over medium heat. Marmalade can be stored in the refrigerator for up to 10 days in an airtight container. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. The airing cupboard ( or in an oven at lowest setting ) will do nicely. Leave the jars and lids to dry, upside down, in the oven. (I made a "pectin bag" which I use for making marmalade, by sewing up piece of plain muslin cloth into a bag with a drawstring at the end.). Meanwhile, chill three side plates in the fridge or the freezer compartment of the fridge. The season for Seville oranges is short, with fruit appearing in the supermarkets sometime in December or early January, and finishing in February, making it touch and go whether youll even find it in the shops before Christmas. Among its varieties is bitter orange, the main raw material of orange marmalade. As the marmalade temperature reaches 218F, start testing it by placing a small amount of the hot jelly on a chilled plate. Return the liquid to the pan. Some oranges take longer to cook down than others due to the sugar content. Turn off heat, cover, and let cool. Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. The marmalade should keep for up to a year. The pecans had been toasted before adding them to the marmalade. Squeeze the juice and pour into the preserving pan, making sure you reserve the pips, any white pith , Web Jan 14, 2022 My mothers formula was fairly standard: 1 pint of pulp (cooked-down oranges and water) to 1lb of sugar. I just added a cap of vanilla and that was enough. Place the seeds in a small saucepan with 1-pint water. Bring to a boil, and let stand for 20 minutes. Add the cut Meyer lemon to the measuring cup with the oranges. cooking legend Mary Berry demonstrates to the audience of Thames TV's 'Good Afternoon' how to make homemade Marmalade.Presenter: Judith Chalmers First shown:. Please let me know if theres anything I can do to help you through the process should you decide to give it another try. I was so happy with the first results! Cut the lemon segments crosswise into triangular pieces. For a better experience on Delia Online website, enable JavaScript in your browser. Grasp a tangerine size portion of the bag and squeeze, pulling the bag away from you with one hand as you hold firmly with the other hand. Its free to sign up for my emails. Thank you so much! may need to ass a little lemon juice to hit your ph level. Make sure you have a really hot heat to get it to boil properly ( the first time I made it, it took 6 hours to get to boiling point because my AGA hot plate wasn't hot enough! Keep turning every 30 minutes or so until the marmalade seems stable and the peels are well distributed through the marmalade. Our company guarantees so, giving priority to nature. Add both to the pan with the lemon juice and water, then leave to steep overnight. Carefully pour or ladle the marmalade into the jars, one at a time, leaving 1/4 inch head space at the top of the jars for a vacuum seal. Repeat from step 3 for second batch, warming the other half of the sugar first. Add a bit extra if it does not cover the oranges.Bring to the boil, then pop on the lid and simmer at the lowest heat possible for 2 hours or until the oranges are soft. Stir until the sugar is dissolved. Do u have an easy recipe rhubarb sauce I cant wait try orange marmalade, will let u know does it cost to sign up on c to this website. Put the fruit in a stainless-steel pot with 4 quarts of water. That temperature is spot on and thanks for calling that out. Remove the seeds and as much of the inner membranes as you can easily remove. The most delicious thing (in my humble opinion) about Orange Marmalade is the touch of vanilla in there. Yes, you can definitely can it to make it last longer or even freeze it in a freezer safe container. Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. Is TikToks Viral Cottage Cheese Ice Cream As Healthy as It Seems? I have had this in the fridge for about a month.but it usually doesnt last that long because it gets eaten before that. I also replaced half the sugar with honey, which gives it a nice honey-orange flavor. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft. The intensely sharp, bitter Seville oranges here hold their own, conquering the sweetness of the sugar; that fresh, intensely orange fragrance and flavour are unmatched in any preserve anywhere in the world. 1 large leek, sliced 2 large carrots, peeled and cut in to big chunks 3 bay leaves 1 teaspoon peppercorns 1 large bottle dry cider 3 teaspoons dijon mustard 3 teaspoons orange and whiskey marmalade, or plain marmalade if you rather 3 tablespoons runny honey Cloves, to stud Instructions oranges. Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Please add me to your mailing list.

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