In a large, heavy-bottomed pot, combine the crushed pineapple (with juice), coconut, sugar, and lemon juice. Add the mashed bananas on top last, rather than stirring them in right away.

Bring the mixture to a boil over medium-high heat. Once it reaches a boil, use a potato masher to break down the bananas and bring everything to an even consistency.

Reduce the heat and simmer, stirring occasionally to prevent scorching, until it reduces to your desired thickness. No pectin needed for this version — the texture comes purely from simmering it down.

If you'd like a thicker, more spreadable set, stir in the box of pectin and boil hard for 1 minute before removing from heat. Otherwise, skip straight to jarring once it's reduced to your liking.

Ladle hot into sterilized half-pint jars, leaving about 1/4 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath.