I make jam several times a year and I never had this kind of deposit. I would throw the jam, I’m too young to die from food poisoning (like botulism, if there’s not enough sugar).
Sometimes when jelly or jams go bad there is a white mold that can grow pretty quickly if the seal on the jar was imperfect, jars used were not sterilized, or if there was too little sugar used in process. If that is in fact mold, you need to toss it.
It’s strange because mold usually appears on top, where there’s air. But anyway I wouldn’t eat it.
I don’t know man, but I sure as hell wouldn’t eat it
Trust your nose and your tongue. Smell it, taste it; if it smells and tastes fine, then it’s probably fine. (Strawberries are rather acidic and jam often includes lemon/lime juice, so the odds that it’s something harmful are rather small.)
That said if I had to take a guess: you didn’t skim off the foam while you were cooking the jam, and that foam jelled itself. If that’s correct it’s safe to eat.
I’ve made a lot of strawberry jam in my day, never had it settle with deposits. I’d say toss it. Can you share your recipe?
