Mold or cloudy inclusions?

I made crabapple jelly for the first time from some local foraged crabapples. I water bath canned all the jars and stored them with the rings off. I noticed yesterday that one jar had broken its seal, and disposed of it, but while checking the last one I saw this cloudiness.

I’m thinking there’s a decent chance it’s just sediment from the juicing process since I had to squeeze the cheesecloth a bit, but I’m not looking to risk anything. I’ll most likely dispose of this either way, but I’m curious if anyone has a better idea what it might be? We’ve eaten all the other jars with no issue, not that that means anything, but I didn’t have the chance to compare to a “good” jar from before.