1-800-730-4790

We really enjoyed our stay very much. The rooms are fantastic and the view is amazing. Thank you for your lovely breakfasts and your...
- Sabine & Andreas
We enjoyed our nights in your cozy "Bird's Nest." Thank you for the delicious breakfasts and warm hospitality. Vancouver Island is...
- Penny & Chuck
Nance and I had a great time here. This is a very comfortable home, and we felt very welcomed. Local knowledge is everything, and...
- Bill & Nance
As in the past, too short a time to visit. We had a wonderful time once again, and enjoyed catching up with you both. It's always so...
- Chris & Kathleen
Thank you so much for the lovely stay. It was easy to relax in this little corner of Paradise and we loved your tips on where to find...
- Donny and Eileen
Very beautiful views, great location and very helpful people. The room is very inviting and a wonderful surprise on our last night in...
Thank you for a great "connection" with the beauties of the universe- the view, the ocean, forest, great food and good conversation....
- Dr. Leib L.
Thank you for making us feel as though we were part of your home. The breakfasts were more than I had hoped for. This is definitely...
- Steve & Natasha
What a great stay! Ducks and Swans in the water. Deer jumping over the fence and on the roads. Dogs and cat in the yard. Flowers...
- Joan and Paul
Thank you. Your home was a wonderful way to begin our 25th anniversary holiday - only now we want to come back with our 2 sons and...

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.