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We really enjoyed our stay here. Thank you for your suggestions on sightseeing. Thank you for amazing breakfast. We loved your...
- Altaz & Shaggy
What a beautiful place. Loved the geese, deer and couple of ducks. Wish we could have had a nice shower but learned to bath again....
- Kyp & Whitney
Wow! what a terrific place. Our Hostess Debbie was wonderful. We biked here from Sequim, WA and enjoyed the area immensley. Fisgard...
- Isabelli & John & Farguhar
Although it was a short stay and close to home, it was a beautiful retreat away near the lagoon. The room was comfortable, the view...
- Mary Joan
What a wonderful piece of paradise this is ! Thank you Dieter and Nicole, for the lovely time we had here. The peaceful tranquility,...
- Mary Anne & Ron
It was the perfect setseat for us to enjoy Victoria and celebrate our anniversary. We really appreciated all of the extras- the hot...
- John and Erica
Simply fabulous, enjoyable, and unforgettable experience. We’ll definitely be back for our anniversaries. Thanks for everything! We...
- Tiffany and Calvin Ho
Thanks for the wonderful visit. Your warmth and kindness were appreciated. Mike and I love the beauty of nature and have thoroughly...
- Mike & Janis
Had a beautiful Honeymoon stay at Birds of a Feather, georgous views & wonderful people. Thank you very much we will be back (...
- Adam & Cambie Riley
This has been a wonderful experience!! The room is lovely & comfortable & your hospitality is beyond compare. And the food......
- Pat & Cathy Shepherd

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.