NO! Don't change a thing about how you make your jelly. Less sugar means it won't set. The operations are completely separate. Use the juice like any other juice you would for jelly.

The big thing to resist is to "mash it down" to make more juice. Don't touch the contents of the top until you've decanted out all of the juice. The clear juice will muddy with particulates if you try to wring more out. You can probably use the quince pulp for jam or baking something (I use the cranberry pulp in a recipe for cranberry bars).

Charmion, on Friday the weather here was unseasonably warm. My ex was over to pick up a couple of things and we agreed that it was "weird." It turns out we were feeling the warm moist engine that worked northward to scour parts of six states (before coasting into your area.) Usually we have tornadoes dropping around here. We just got lucky this time it didn't stretch this far.