Prepare a boiling water canner, half pint jars, and lids.

In a large saucepan combine pineapple, strawberries, rhubarb, raisins, and lemon juice. Whisk in the pectin until it has dissolved. Bring it to a boil over high heat, stirring frequently.

Add the sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in the nuts.

Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe the rims of the jars and center on the lid. Screw on the screwband to fingertip tight.

Place the jars in the canner, making sure they are completely covered. Place the lid on the canner and process for 15 minutes. Remove the canner from the heat and remove lid. Wait 5 minutes then remove jars.

Cool for 24 hours then check the seals. Store in a cool place for 1 year.