Mori, yes, there is the USDA and universities that test home canned recipes. They have discovered some practices done by folks at home to have been unsafe. Many of the older methods and practices have led to illnesses among people. Even from year to year they may discover new information. It is important to keep current on the information for safety. There is a lot of scientific research behind these recipes to insure your safety. That is why I suggest you get a Ball Blue Book and follow it or another reliable resource.

Jams, jellies, and fruits need to be water bath canned. All vegetables, meats, and most tomato products must be pressure canned.

The jelly recipe you mentioned sounds fine. Did you water bath can it? (Also, paraffin wax on jellies is not considered safe.)

You can also go to www.homecanning.com. It is the Ball website. It has good information. Also, you can get in touch with your local county extension office. They are listed in the phone book.
(I am a trained Master Food Preserver/Food Safety Advisor through my county extension office.)
I will be happy to help as much as possible.