Quince jelly behaving like magic potion

[Bollard]

I'm making quince jelly. It's cooked - wrinkly skin on cold saucer etc, so I'm using a ladle to pour it into warm clean jam jars. But when I pour it in, there's a terrifying rattling noise and it climbs up the jar and overflows in a mad scientist way. My counter and cooker are horribly sticky. I'm guessing something is too hot? The jars? The liquid? What to do??

Probably the jars. You have taken the pan off the heat, let it climbs up the jars in just the same way it would when you have the pan on the heat., Therefore it must be getting the heat from somewhere........only source will be the jars, surely.

The jars must be too hot. Let the jelly rest 5 minutes before pouring in. Also

let the jars cool a little. Quince jelly keeps very well (put in fridge once opened though) and I don't think everything needs to be pipping hot when the jelly is poured in.
I love quince jelly! My quince are looking at me reproachfully from the worktop. Time to get that big sharp knife out!

I don't think you need to worry about putting it in the fridge when opened. I never have a problem with home made jellies and jams going off. If you have got them to setting point, the sugar content should be high enough to act as a preservative (which is why you make the stuff in the first place). The only time I ever have stuff that goes off is when we have shop-bought stuff. The manufacturers add pectin to make it set with a lower sugar content, hence less of a preserving facility.