In a heavy stainless steel or enameled saucepan combine the pineapple, strawberries, and sugar.
Grate the peel of the orange and lemon into the saucepan and add the juices from the fruits, strained.
Bring the mixture to a boil, stirring, and simmer it, stirring occasionally, until a candy thermometer registers 218° F.
Stir in the nuts and simmer the mixture, stirring, for 1 minute.
Spoon into sterilized jelly glasses and seal the glasses with paraffin.