250-391-8889
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Perfect in every way. Hate to leave but planning to return. Chayanee is a delight, breakfasts delicious, views spectacular, peaceful...
- Peggy & Tom
Wonderful place, very beautiful rooms and great breakfast...what else? We also tried the canoes around the lagoon! Thank you!! We...
- Italo Bardiani
Best Bed ever! I slept like a log!
- Howard & Johann
Wonderful B&B. Thank you ! 
- Brian & Jaime
What an incredible experience & stay! We stayed here for the 2nd half of our honeymoon, and although we only had two full days, we...
- Heather & Tyler
We had a perfect elopement here at Bird of a Feather! The setting and the arrangements could not have been more ideal. Our hosts were...
- Bill & Heidi
The adventures of Guy & Victoria Kenison continue. After being out of the room for less than 20 minutes we decided to go...
- Guy & Victoria Kenison
A great stay Dieter & Ashley! Thanks for everything.
- Margaret & Maureen
An Absolute beautiful few days here at Birds of a Feather! Thank you for the accomodations and hospitality. We've enjoy Victoria and...
- Colleen, Carol and Sharon
Victoria is such a beautiful island! I love everything there! The Butchart Garden and the Wax Museum is among my favorite places. I'm...
- Thavi Thach

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.