Spam has been a kitchen staple since the 1930s, valued for its long shelf life and versatility. When opening a can, many people are surprised to find the meat surrounded by a clear jelly-like substance, but this is completely normal. The jelly is natural gelatin formed from collagen in the pork during cooking. As the product cools after canning, the gelatin solidifies, helping keep the meat moist, flavorful, and protected from bacteria. It is odorless, safe to eat, and melts during cooking — though it can be rinsed off if preferred.

However, not all jelly is a good sign. Normal gelatin should be clear or slightly amber with no strong odor. Spoilage is indicated by sour smells, unusual thickness, cloudy or greenish coloring, or cans that are bulging, leaking, or rusted. The meat should remain evenly pink; gray or dark patches are warning signs. Always check expiration dates and store cans in cool, dry conditions. Once opened, Spam should be refrigerated and eaten within a few days. In short, the jelly isn’t a flaw — it’s part of the process — but trusting your senses ensures the product is safe to enjoy.