Prepare a boiling water bath canner and 6 half pint jars.
Combine apples and grape juice in a large, non-reactive pot. Place on the stove and bring to a boil over high heat. Reduce heat to medium-high and cook at a low boil for approximately 15 minutes, until the apples are tender and the liquid has reduced. Using an immersion blender or a potato masher, work about 2/3 of the apples into sauce. Leave the remaining 1/3 in chunks to give the finished jam some texture.
Add the honey and sugar and let the jam boil vigorously for 5-6 minutes, until quite thick. Take care, as this jam gets very splattery during these last few minutes of cooking. I recommend using a splatter guard so that you don't burn yourself.
When the jam is sufficiently thick, remove the pot from the heat and stir in the lemon juice, cinnamon and nuts. Stir to combine.
Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace. Use a wooden chopstick or plastic bubbling tool to remove any trapped air bubbles. Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes. Finally, remove the jars from the canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.
Eat on matzo.