I believe there are several kinds of edible, "proper" quince. My grandfather had two, one only for cooking and the other, juicy, sweet and highly aromatic, to eat raw. I adore quince, from its beautiful blossom to its priceless fruit.
Moreover, its equally aromatic leaves, when dried, make lovely, refreshing tea; wonderful when taken with toast and honey! (Or whatever you may prefer, of course.)
The fruits from both trees were used to make the most wonderful preserve, nothing like it in my opinion; and they were also cooked with pork. Amazing!
So relieved that I hadn't been misremembering, or even imagining things!