Plum nut jam

This is my husband's favorite jam. This recipe is from his mom.
She uses the MCP recipe for plum jam and then adds the nuts and cloves.
Let me know if you have one similar or the same?

Recipe:
5 3/4 c. Ground plums
1/4 c. lemon juice
8 1/2 c. Sugar
1 box MCP pectin
1/2 tsp. butter
1/2 c. chopped walnuts
1 tsp. Ground cloves

In large saucepan, mix your plums, lemon juice and pectin.
Measure your sugar into a separate bowl.
Bring to a rolling boil (A boil that doesn't stop when stirred) stir constantly
Add sugar to fruit mixture. Bring back to a full boil and boil for 4 minutes.
Remove from heat and ladle into prepared jars to 1/4 inch head space. De-bubble jars, wipe the rims, add the caps and rings finger tight.
Put jars into a hot bath canner with water at least an inch over jars and bring to a boil.
Process at a simmer for 10 minutes. After the 10 minutes, remove from canner onto a towel and let sit undisturbed for 24 hours.
Wash any residue off your jars and store in a cool dark storage area WITHOUT the rings. Do not stack your jars.
When you are ready to enjoy, open a jar and enjoy. Use a ring to keep the flat on now.

Music
Track: Chill Acoustic
Music provided by Oak Studios
https://youtu.be/s0T1Te_33C0