For botulism, how risky is making jam? It's not that acidic, not salty, the fruit isn't heated to a high temperature, and the jam is put in a sealed container a

For botulism, how risky is making jam? It's not that acidic, not salty, the fruit isn't heated to a high temperature, and the jam is put in a sealed container after so there's risks? I've seen white/green mold in homemade blueberry jam before but never figured out what went wrong there.