This year, my quince jelly came out a gorgeous shade of rose instead of a deep carnelian - perhaps because I used unrefined cane sugar (I may have used sucanat last year...). The half gallon jar of juice was so thick and syrupy without sugar - having soaked with a vanilla bean pod for a week - it was edible as it was and I nearly broke out my seltzer bottle to make it into quince soda!
However, preserving prevailed and I made a gorgous quince jelly instead:
6 - 12 oz jars quince jelly
3 - 4 oz jar quince jelly