Combine plums, raisins, orange pulp, orange peel and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 15 to 20 minutes.
As mixture thickens, stir frequently to prevent sticking.
Add nuts the last 5 minutes of cooking.
Pour hot into hot jars, leaving 1/4 inch head space.
Process 15 minutes in boiling water bath.