Batch 2 Red Plum and walnut jam/jelly. Do you make any combination jam/jellies?

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My Mom and I used to make a lot of plum jam. She had a recipe that included all kinds of stuff including nuts. The purple plums we had held together well and make an actual jam. We had a bushel one year, so we made three different recipes of plums. The best one, by far, had walnuts in it. So last night, I bought some walnuts and threw it in with this. It looks weird, like there is something wrong with the jelly and the mild or something is floating on top, but it's acutally the walnuts that are floating on top. The problem is that these were mostly over-ripe and just pitting them made them turn to smush! You were supposed to chop them up fine for the recipe, but I only really cut the peels except for a couple of under-ripe ones. The jam isn't quite as think and isn't quite as wild a color as yesterday either. The firm purple plum jelly I made with my Mom as a kid was thick and the walnuts were throughout and not floating on the top. I think if might have had raisins or something in it, too. Still can't find any of my Mom's canning cookbooks, bet I'll find them mid-winter! So do you make combination jellies/jams? Have you had different and/or surprising consistancies? Do you make any with nuts or items of different weights? Other than on bread, have you put jelly or jam on or in anything else?