Orange marmalade is a citrus preserve made by boiling orange peel, pulp, and juice with sugar until it sets, the bitterness of the peel balanced against the sweetness of the sugar and juice. The word marmalade comes from the Portuguese marmelada, a quince paste made in Portugal and Spain from at least the 15th century; orange marmalade as it's known today is generally credited to 18th-century Scotland, where the Keiller family of Dundee began commercial production in 1797, often using bitter Seville oranges for their thick peel and pronounced flavor. It is a British breakfast staple spread on toast and scones, and also glazes roasted duck or ham in French cooking, or flavors cakes and tarts. It pairs well with rich, fatty foods such as cheese and pâté, as well as with chocolate and other citrus in desserts.