Opened a can of Spam and found it sitting in a clear jelly. Is that normal or did it go bad

2. Why Spam Forms a Natural Gelatin in the Can
The process of cooking and canning Spam is designed to create a shelf-stable product. During production, the pork and ham mixture is cooked thoroughly, which causes the collagen proteins in the meat to break down. Collagen is a protein that, when heated, converts into gelatin, a process well understood in culinary science.
When the can is sealed and allowed to cool, the gelatin remains in liquid form while the meat is hot, but solidifies into a jelly as it cools. This natural preservation method not only keeps the meat moist but also acts as a barrier to bacteria and environmental factors, ensuring the meat inside remains safe to eat for an extended period.