I made strawberry jam, but after a few days there's this deposit. Is it something natural that happens, or is it a bad batch and I have to throw it away?

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).

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?

This looks horrifying. Please don't eat this 😂

Doesn't look like it was cooked for very long or with much sugar. If theres too much water and not enough sugar you don't get the preservation effect.

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.

The strawberry jam I used to have had mold that looked like that after a week in the fridge. Toss it if you value your stomach