250-858-7308
1-800-730-4790

We had such a wonderful relaxing stay. We had been pushing very hard to see as much as we could see. When we got here and we made it a...
- Herbel & Family
Thank you for the restful stay. Great view, wonderful breakfasts for our three days visit. 
- Lorraine
We love the place, the welcoming atmosphere. The beautiful room, only too short a stay ! Now, we know where you are ! Thank you.
- Beudd & Jutta
Thank you for everything it felt like home
- Khiamal
Awesome stay! Loved the canoe and swing outside. Perfect room for us! We will be back!
- Ethan and Miriam
Beautiful place. Our 3 nights stay here helped us recharge, and recuperate from the loss of our little angel. Thank you so much!
- Jason, Joanne, Julia and baby Jacob
Thank you for your help and getting us this room. The two of you were amazing hosts. We will be back again for sure. The Blueberry...
- Jesse
Our stay was pleasant and relaxing. Walking along the spit this morning with the calm waters and lapping waves provided a welcome...
- Darcy & sara
We really enjoyed our 2-day stay at your place. Thanks for giving us good information and what to see on our way to Tofino and...
- Agnes and Jean Jacques
Beautiful views. Jesse and I enjoyed our small wedding ceremony here!
- Steph and Jesse

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.