It's full of seasonal, kinda bizarre jams and preserves. At school we made a caramel pear jam, a chocolate orange preserve and a marmalade made from mandarins. Some of the ingredients are a smidge obscure, but for the most part most of the recipes are easy to make and rather fascinating in their combinations.
I am currently obsessed (yes utterly obsessed) with tea. And as such, I thought I'd try making one of her preserves that contained tea (several of them do, there is another one in her book which has Jasmine tea in it).
This ended up being a seriously orangey preserve, rather sweet, with a hint of bergamot from the tea. My friend Ayumi adds it to her tea in the mornings and says it's mighty tasty in that!