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Thanks for a nice stay in your home.
- The Greens
This B&B was the perfect stop on our Honeymoon! It was so nice to relax away from the busy city. Breakfasts were delicious, thank...
- Matt and Kate
Thank you for a wonderful time. We loved it and hope to return to your beautiful place. God blessings
- John, Deb & Jeff
Beautiful location and home. I really enjoyed our visit and to top it off we saw a local sasquatch. He was friendly and mainly kept to...
The only regret is our stay was so short. We had a wonderful time with family fun, food, and the wonderful peacefulness of your home...
- Loretta
We stayed here for a week for our honeymoon. The room was amazing! We enjoyed watching the Canucks play at the Cross Roads - very...
- Danielle and Chris Wight
What an amazing location! It was wonderful to be able to row out on to the lagoon, and sit on the swing to enjoy the view and the...
- Ann, Steve, Danielle
What a great place ! We had a wonderful time spending the night here. We will be back with our kids one day. Thanks again ! 
- Jeff & Lindsay
Thank you for a wonderful stay. What a great place to relax and watch the birds ! Felt no need to leave the property once we arrived....
- Emma and Cam
Great place to stay, beautiful views and perfect breakfast! Thank you/ Danke
- Holge, Sylke & Rebecca

Blueberry Marmalade

BOOK DIRECT - Best Price

3cups blueberries, fresh / frozen
3 cups sugar
2 limes
1 lemon
1/4 teaspoon ginger, ground

1. Peel limes & lemon, being careful to take only the colored part of the peel, not the white.
2. Slice the peel into strips.
3. Put the peel into a small saucepan and cover with water. Boil for 15 minutes then drain.
4. Place the berries, sugar, juice of the limes and lemon, boiled peel and the ginger into a large non-reactive saucepan.
5. Cook over medium heat until the mixture reaches the jelling stage (220 F). Ladle into clean sterilized jars.
6. Seal according to manufacturer's instructions.