Add the gooseberries, chopped apricots, ginger and lime juice to a heavy bottomed saucepan.
Using a sharp paring knife, split the vanilla beans in half lengthwise and scrape the seeds with the tip of the knife.
Add the seeds as well as the now empty pods to the saucepan. They add a lot of flavor and you can even leave them in the jars until the jam is all gone.
Bring to a boil over medium-high heat. Reduce heat and continue cooking until the gooseberries start to pop and release their juice and seeds, about 5 minutes.
You want to keep about half the fruits whole, so make sure you don't overcook your jam.
If you are planning on eating the whole batch within a week, just allow the jam to cool and keep refrigerated in an airtight container, for 8-10 days.
However, if you want to keep it a little bit longer, transfer the jam while it's still hot into clean Mason jars and close the lids loosely. Allow to cool completely and transfer to the refrigerator.
If a proper seal forms, you will be able to keep your jam for a couple of weeks in the refrigerator.
Of course, if you know how ('cuz I don't), you could also can this the proper way and keep it on the shelf for several months... but if you're gonna do that, I think you should make a much bigger batch!
Refined Sugar Free
Gooseberry Refrigerator Jam https://thehealthyfoodie.com/sugar-free-gooseberry-refrigerator-jam/