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Chop dried apricots, place in bowl, add Gewurztraminer, soak overnight.
In a new bowl, quarter fresh apricots, remove seeds, chop to a bite size bit.
In nonreactive pan, add fresh apricots, sugar, orange zest/juice, and lime juice.
Split vanilla beans in two and scrape seeds into apricot mixture. Also add the beans (remove before canning).
Simmer about 10 minutes, mixing all ingredients together until sugar dissolves.
Remove from heat, cover, refrigerate overnight.
Next day, add dried apricot mixture to fresh apricot mixture.
Stirring, simmer until thickens, and remove vanilla beans.
Put the jam in jars and seal in water bath.